Once the jack-o’-lantern carving is done, the real treat begins. These toasted pumpkin seeds turn the humble leftovers into a crunchy, golden snack that’s wholesome, satisfying, and endlessly versatile. A quick simmer in salted water ensures perfect seasoning all the way through, and a short roast brings out their nutty flavor. Enjoy them warm from the oven or use them to add texture to fall salads, soups, granola, or baked goods.
INGREDIENTS:
1 medium pumpkin
1–2 teaspoons salt (plus more to taste)
1 tablespoon olive oil
METHOD:
Prepare the Seeds
Preheat oven to 400°F.
Cut open the pumpkin and scoop out the seeds and pulp. Separate seeds from the stringy fibers and rinse well under warm water.
In a small saucepan, bring 2 cups water per 1/2 cup seeds to a boil. Add 1/2 tablespoon salt per cup of water, then add seeds. Simmer gently for 10 minutes, then drain thoroughly.
Spread a little olive oil over a shallow baking pan. Scatter the seeds in a single layer.
Roast on the top rack for 10–20 minutes, stirring once, until lightly browned and crisp. Cool completely before eating.
SERVING SUGGESTIONS:
- Snack on them warm or room temperature.
- Sprinkle over pumpkin, squash, or corn chowders.
- Add to fall salads for crunch.
- Stir into granola or yogurt bowls.
- Fold into muffin or quick bread batters for texture.
- Use as a garnish for roasted vegetables or grain bowls.
- Mix with dried fruit and nuts for a homemade trail mix.
