My favorite part of Halloween is the Roasted Pumpkin Seeds. In fact, the real reason I host a pumpkin carving contest each year is to get more pumpkin seeds. Once my guests begin to carve their pumpkins, I quietly take the pumpkin ‘insides’ and hide them away. They are so busy carving their ‘winning’ pumpkin, that they do not realize I have squirreled away the best part. The process is a bit time-consuming, but it is worth it!
Roasted Pumpkin Seeds
Begin by separating the seeds from the gooey pumpkin insides. Next, place the seeds in a colander and completely wash off any remaining orange pieces under running water. Leave in the sink to drain. Once the excess water has drained, spread the seeds onto a baking sheet to dry. Ensure seeds are in one layer so they do not stick to one another. Cover with a tea towel and leave on your counter to dry fully (about two days.)
Preheat oven to 350 degrees. Melt one stick of butter, in a sauce pan, for each baking sheet of seeds. Once the butter is melted, add the seeds and stir to coat. Spoon the butter-coated seeds back onto the baking sheets in a single layer. Generously sprinkle with kosher salt. Bake for 30 minutes, or until seeds are a dark, golden brown. Once cool, spoon seeds into serving bowl.
Warning: These things are addictive!