Last night the Mr. and I crafted up a couple fall pumpkins for our front porch. You better believe we tried the Pinterest inspired carve a pumpkin with a drill fad. Instead of throwing out the guts of the pumpkin I kept them so we could enjoy some roasted pumpkin seeds.
Little did I know that separating the pumpkin seeds from the pulp would be the most pain in the rump chore. Maybe you already knew this and I could quite possibly be the only human on planet earth to have recently discovered this.
Don't fret though! The actual roasting process is a cinch. Seriously, it's incredibly easy.
Sea Salt Roasted Pumpkin Seeds
1 cup pumpkin seeds
2 tablespoons olive oil
1 1/2 teaspoons sea salt
Preheat oven to 350 degrees. In a bowl toss the pumpkin seeds with the olive oil, making sure to coat them evenly. Season with the salt. Gently toss once more.
Pour the seeds onto a foil lined baking sheet, spreading them into one even layer.
Bake for 20 minutes, or until the seeds are golden brown. Stir the seeds half way through to ensure they toast evenly.
Note: If, after 20 minutes they aren't golden brown, set the timer for 2 minute increments. You want to check them often after the 20 minute mark.
recipe adapted from Serious Eats