We’re two weeks out from Halloween, so, if you haven’t already, now is the time to carve your jack-o’-lantern.
But, do not, under any circumstance, toss out that wad of pumpkin pulp when you’re done: It contains gold. We are, of course, talking about pumpkin seeds.
Pumpkin seeds are super healthy (they’re filled with all sorts of vitamins, minerals, protein, and omega-3 fats), delicious, and fun to work with in the kitchen.
Before you do anything, you’ll need to separate the seeds from the pumpkin flesh. If you’re having a difficult time, try soaking the pulp and seeds in water for a few hours or over night; they’ll detach more easily.
Then, time to roast your pumpkin seeds. Preheat your oven to 375°F. Rinse and dry the seeds from one large pumpkin and toss with 2 tablespoons olive oil and a pinch of salt. Toast on a rimmed baking sheet, tossing once, until lightly browned and crisped, about 10 minutes.
These roasted pumpkin seeds last up to two months when stored in the fridge, and while they’re fun to eat plain, adding spices makes it interesting. Below are a few basic variations, but don’t be afraid to add your own favorite spices or blends for your signature seeds.
INDIAN: Add curry powder for Indian-inspired seeds.
PIZZA: Dried oregano, red-pepper flakes, grated Parmesan, and granulated garlic.
SMOKED: Smoked paprika and dried thyme will make nuts perfect to snack on pre-barbecue.
SWEET: Add sugar, ground cinnamon, and ground nutmeg.
FALL: Grated orange zest and ground ginger will give the nuts a fresh, earthy flavor.