I know everyone is finished carving pumpkins by now, but I wanted to share our pumpkin seed roasting success. I read a few different postings from other people on their techniques and found the common tone in successful roasted seeds was low and slow. So that's the route I took.
We managed to get about 3 cups of seeds from our 3 medium and 1 small pumpkins. The most tedious part of the entire process was separating the seeds from the pumpkin guts. It seemed to take forever and created a virtual sensory overload. The smell of wet grassy pumpkin, the feel of sticky slippery stringy pumpkin innards, using the fine motor skills needed to pull each little seed from the confines of the muck. But in the end it was actually fun.
I soaked the seeds in salted water overnight after making sure to carefully wash away any remaining pumpkin first. After soaking I dried the seeds out on a kitchen towel for a few hours tossed them in a bowl with about 2 tablespoons of oil, sea salt, and chili lime seasoning (I felt adventurous). Roasted in the oven at 300F for about 45 minutes, stirring the seeds every 15 minutes.
The seeds came out crisp enough to eat the whole seed instead of needing to shell them first. But what I did find was that some of my seeds were on the verge of being overly toasted on the inside (otherwise known as almost burned). So I think maybe next time my oven will be set to 275, it seems to run a little hot. My seasoning was nice, but my personal tastes would prefer more salt on the seeds. I also thought up more flavors to try, but I don't plan on gutting anymore pumpkins anytime soon.
If anyone knows of a way to Quickly and efficiently shell pumpkin seeds, I would love to know. Shelled pepitas are so versital and I have an idea for a breakfast treat while I have a bag full of seeds in the house now. Next time I'll be reporting back with tales from Florida vacation. Until then...
Saturday, November 3, 2012