Feel free to either agree, agree with suggestions about how to roast ’em, or disagree with an alternative suggestion. I separated ’em out from the gloop and tossed the gloop, which maybe I shouldn’t have done; but my wife has another* pumpkin to carve, so if there’s something that can be done with the gloop, or the seeds-and-gloop, that can still happen.
Moe Lane
*Halloween is firmly part of my wife’s domain. This was her family’s favorite holiday, she’s good at all the things associated with it, and my job is to (happily) fetch things, stand back, and watch. And maybe roast pumpkin seeds.
I have a pumpkin seed recipe called: “Maryland Pumpkin Seeds”
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4 cups raw pumpkin seeds
1/4 cup of Old Bay.
vegetable oil cooking spray
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Step One: Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry.
Step Two: Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops.
Step Three: Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.
well that sounds good too!
Toasted seeds are good on own or as a salad topper!
http://allrecipes.com/recipe/toasted-pumpkin-seeds/
as to the goop, if you turn it into a puree that’s a good starting point for a pie (assuming you have about two cups which most recipes seem to start with).
No specific recipe, but I’d probably toss them in bacon grease, salt the heck out of them, and then bake em at 350 until they’re done. But then again, I don’t tend to use recipes as anything other than suggested ingredient lists…
Good source of fiber, low in carbohydrate, decent source of protein .. yes, Moe, you should not only roast them, you should eat them too.
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Mew
Moe: Don’t use paper towels to dry the seeds. Its a nightmare to pick off the paper when they are dry. I actually found something good yesterday as I carved up my pumpkins. Soak the pumpkin seeds overnight in 2 cups water and 1/4 cup salt. This soaks the salt into the seeds. Then use olive oil to coat, lay out the seeds on parchment paper or tinfoil on a pan, salt liberally and cook in the over for one hour at 250 degrees. It worked great. They were never salty enough for me if they only dried out over night and then salted when cooked. So this worked great for my salt habit.
Like the idea of soaking in salt water (like brining a turkey) because you are right, just salting them on the tray isn’t enough.
One can also do a chili & lime juice approach.
I think that I’m going to combine some stuff here: the brining sounds like a thing, and so does the Old Bay (which I actually have some of, God knows why).
If you check the right spots on the internet, there are some interesting combinations for different spicing/sweetning. I personally prefer salt so that’s what I went looking for, but there was one I saw for cinnamon/sugar combo. There was also a suggestion instead of soaking them all night long, you can boil them in about 10 minutes. Maybe I’ll give that one a shot next year, but the overnight soaking doesn’t involve too much manual labor so I’m all for that.
Hey also, the pumpkin works great to cook on the stove until soft and mushy (add only enough water at the bottom to keep it from burning to the pan while cooking. Mash with potatoe masher. After straining out the extra water, I put in two cup servings in freezer bags and stick in the freezer. Fresh pumpkin all year long then. Cookies, pie, breads, they’re all yummy. Make sure to look for recipes that don’t call for canned though. There’s a difference in outcome that has to be adjusted for. It took some time for me to find some recipes with raw pumpkin instead of canned. But they are awesome.
Roasting pumpkin seeds on a baking sheet in the oven is basically the one form of cooking my father would do, once a year.