Got pumpkins? Save the seeds! Besides being the perfect seasonal crunchy salty snack (my absolute fav — where my fellow salt-tooth’s at?), roasting pumpkin seeds makes your house smell absolutely amazing. Word of warning: while the steps to this recipe are simple, the process is quite slow due to the soaking. But honestly, I find it to be almost therapeutic in some ways. Soaking seeds before roasting them is a step that technically can be skipped, but shouldn’t. Seeds, nuts, lentils, and grains all have properties in them that make them hard to digest. Through the process of soaking, these properties are broken down, making them much easier on your stomach!
Soaked & Roasted Pumpkin Seeds
Extra Virgin Olive Oil
salt and pepper
optional: spices of choice (I love using a combination of chili and garlic powders!)
Preheat the oven to 300 degrees Fahrenheit and cut open your pumpkin to scoop out the pumpkin seeds (if you don’t want to partake in this slimy step — a kid would probably love to!). Rinse them in a colander to get off as much of the orange pumpkin insides as you can. No need to be a perfectionist here — some orange slime left behind is totally OK.
Now for the hands-off part — soak the cleaned seeds in a bowl with warm water and a large pinch of salt for at least 12 and no more than 24 hours. Drain and give them one last rinse before leaving them out to dry (I usually leave them on a baking sheet or large plate lined with paper towels overnight). Told you this wasn’t a quick process ;)
Once the seeds are dry, preheat the oven to 300 degrees Fahrenheit and toss them in some olive oil until lightly coated. Next, spread out on a baking sheet, making sure the seeds have enough space and aren’t overlapping too much, and sprinkle with salt, pepper, and your favorite seasoning (you can’t go wrong with chili powder)! Roast in the oven for 50-60 minutes, flipping once halfway through.