So you’ve been to the pumpkin patch and picked out a pumpkin or two. Before you start carving, grab an extra bowl. You’re going to want to save the seeds.
If you’ve had grocery store seeds, these are so much better. It’s a great fall tradition and only takes a few minutes to get in the oven.
If you check online, there are a number of recipes you can use for roasting your seeds. There are different oven temps, cook times, and a multitude of seasoning options. Following is the recipe we follow.
Roasted Pumpkin Seeds
Pumpkin seeds (I used the seeds from two large pumpkins)
Melted butter (Approximately 6 tablespoons for this amount of seeds)
Salt or seasonings
Heat oven to 300 degrees.
Line a large jelly roll pan or cookie sheet with aluminum foil.
When you scoop out your pumpkin, separate the pumpkin seeds. I usually put them straight into a big colander.
Rinse your seeds well and then pat dry.
In a large bowl, pour the melted butter over your pumpkin seeds. Toss.
Spread the seeds in a single layer on you foil lined pan. Sprinkle liberally with salt or seasonings. (My family prefers just salt, but you could use garlic salt or barbeque seasoning. The possibilities are endless.)
Place pan in 300 degree oven for 45 minutes. When you remove the seeds, allow to cool before eating.
These make a great snack and you can enjoy them in place of popcorn while watching your favorite Halloween movies.
Still looking for your perfect pumpkin? Click over to our article on pumpkin patches in Ohio. Try one of our favorites or click through the link to find one near you!
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