Roasted Pumpkin Seeds

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The best part of carving Jack-o-Lanterns is definitely the roasted pumpkin seeds. There must be reward for all of that hard work.

Last night the kids carved their pumpkins, and while they were huge pumpkins, I must say there were not a lot of seeds -- somewhat disappointing. But what we did get were big and they roasted up wonderfully. We finally got smart this year and bought disposable latex gloves for carving. I think we must all be a little sensitive to pumpkin because the flesh touching our skin causes itching, and one particular year I ended up with such tenderness in my fingers, I could hardly move them for a week. The disposable gloves were the just the solution.

To roast your seeds just keep a colander close by when you scrape out the gook (that's our word and we're stickin' to it). Then as you dump your handfuls of gook into a bowl, you can pop the seeds into the colander.

There are probably a million (well, maybe not a million) ways to do this, but this is my way.

Roasted Pumpkin Seeds

all the seeds from your pumpkin's innards
kosher salt
olive oil
paprika

Rinse pumpkin seeds in colander and drain, but do not dry.
Pour pumpkin seeds on a large cookie sheet with sides.
Drizzle with olive oil (about 1 T. for 2 cups seeds) and toss. Sprinkle liberally with kosher salt (about 1 t. for 2 cups seeds) and some paprika for color.
Bake at 375 degrees F. until seeds are dry and crunchy, about 20 to 40 minutes, depending on the size of the seeds and the quantity (a full baking sheet will require the maximum time while a thin layer will need less). Stir a few times during baking.
You'll have to test them for crunchiness-- don't burn your mouth.
Salt again as needed.


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