I’m not a huge fan of carving pumpkins…I don’t think I ever was. I personally think it is a gooey mess. I actually hadn’t carved a pumpkin in years until I recently made my Pumpkin Dip and decided to make a pumpkin bowl to put my dip into. When scooping out the seeds of the pumpkin I remembered something that my mom used to do when my siblings and I were little. She used to save the seeds and turn them into a tasty snack!!
Although they may look gross and slimy when you are pulling them out of a pumpkin, the seeds are actually very nutritious and can taste great after roasting them in the oven. As you are carving, just set the seeds off to the side and you can wash them up later.
Recipe: Slow Roasted Pumpkin Seeds
- Pumpkin Seeds
- Preheat oven to 300°
- Thoroughly rinse your pumpkin seeds and be sure to remove any of the orange goo from the pumpkin.
- Place your pumpkin seeds onto a baking sheet (they can still be damp at this point and being wet will actually help the salt stick).
- Sprinkle the seeds generously with salt.
- Place into the oven and start baking. Every 15 minutes or so, give the seeds a little stir with a spatula.
- Bake for at least an hour (I had mine in for about an hour and 20 minutes).
- Let the seeds cool and then enjoy this crunchy, salty snack!