Have you carved your pumpkins yet? If you live in a warmer climate you might have held off until today to do so. When you get around to crafting your jack-o’-lanterns don’t forget to save the pumpkin seeds. Large pumpkins yield dozens of seeds that can be used in a variety of ways.
GETTING THE SEEDS
After you remove the top of your pumpkin carefully scoop out the pulp and seeds with a large serving spoon (or your hands) and place them in a bowl. You will need to separate the seeds from the pulp. I like to wash and dry the seeds prior to using them in crafts or recipes, though it is not necessary to do so.
ROASTING THE SEEDS
Traditional Pumpkin Seeds: Preheat oven to 300 degrees. Spray a cookie sheet with vegetable spray, then spread out the seeds evenly on the sheet. Next, lightly spray the seeds with vegetable spray and place pan in the oven for about an hour (or until seeds turn a golden brown color). Season with salt to taste.
Spicy Pumpkin Seeds: Preheat oven to 275 degrees. Place 2 cups of dry pumpkin seeds in a mixing bowl. Add 1 1/2 tablespoons of butter, 1/2 teaspoon salt, 1/8 teaspoon garlic salt and 2 teaspoons of Worcestershire sauce; stir to combine. Spread out coated seeds evenly on a cookie sheet and bake for about an hour (or until golden brown), stirring occasionally.
Sweet and Spicy Pumpkin Seeds: Preheat oven to 250 degrees. Spread 1 cup of pumpkin seeds in a single layer on a cookie sheet. Bake for 30 to 35 minutes, stirring occasionally. Remove seeds and set aside. Place 2 teaspoons sugar, 1/4 teaspoon salt and 1/2 teaspoon of pumpkin spice in a large mixing bowl and set aside. Heat one tablespoon of vegetable oil in a skillet over medium heat. Add toasted pumpkin seeds and 4 tablespoons of sugar. Stir for about 45 seconds or until sugar melts. Add pumpkin seeds to sugar and spice mixture, stirring seeds to coat completely. Let cool and serve.
Tips: If you dry the pumpkin seeds before cooking with them, you must reduce the roasting time to avoid burning them. For saltier pumpkin seeds, soak them overnight in salted water or boil for ten minutes in salted water before using them in the aforementioned recipes.
Michele Cheplic writes about red-hot celebrities in POP CULTURE, fiery topics in PARENTS, sizzling recipes in FOOD, calorie burning exercises in FITNESS, and hot new kid-friendly crafts in FUN. Check out all of her articles here.
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