Written by carolyng
Saturday, 08 November 2008 17:49
I made a batch of spiced pumpkin seeds for an election night party; they were delicious (as was the election). Because I was short on time, I used pre-shelled organic pumpkin seeds from the bulk section at T&C. My husband asked me to make another batch, but this time I wanted to use seeds straight out of a pumpkin. I always thought fresh pumpkin seeds needed to be shelled before eating. Not so!. The hulls, once toasted, are completely edible. Most sources recommended boiling the seeds in salted water before toasting. See below for a recipe for toasting your own pumpkin seeds, from the great Simply Recipes site. To make a sweet and spicy version, toss the boiled seeds in the spice mix from the spiced pumpkin seeds recipe before toasting:
- One medium sized pumpkin
- Olive oil
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.