P.S. Roasted Pumpkin Seeds

What a busy week! When I posted the Pumpkin and Red Lentil Curry, I would have never thought it would be Saturday until I could share my newly discovered method for roasting pumpkin seeds! Well, better late than not at all.

When I was a kid, my mom and I would always save the seeds from our carving pumpkins and roast them. She would roast them at a low temperature, adding butter and salt as they toasted. While they were tasty, I remember them being a bit tough to eat. So, after a bit of research, I found another recommendation to boil them in salted water first, which softened the shells. Then toasting them in the oven gives them a satisfying crunch.

Roasted Pumpkin Seeds

1/2 cup fresh pumpkin seeds
1 tablespoon salt
1 tablespoon olive oil

1. Preheat oven to 400 degrees. Separate the seeds from the stringy core and rinse to remove any residue.

2. In a small saucepan, add the seeds, salt and 2 cups of water. Bring to a boil and let simmer for 10 minutes. Drain seeds and pat dry on a towel.

3. On a rimmed baking sheet, toss seeds with olive oil and spread in a single layer. Roast for 10-20 minutes, stirring every 5 minutes or so, until they begin to brown. Let the seeds cool completely before eating and/or storing.