Save the Pumpkin Seeds

You likely have a few pumpkins sitting on your front porch, dining room table or some other place eagerly awaiting to be carved or put on display this fall. This year, don’t toss away the innards (or the whole pumpkin) and instead save the seeds for a tasty treat.

Roasted pumpkin seeds are a fall favorite in many households across the country. If you’ve never tried it, give it a whirl. It’s easy! This recipe comes from

All you need is one medium sized pumpkin, some salt and olive oil. Scoop out the seeds and strings and put them in a colander. Run under water to rinse off the seeds and separate them from the rest of the pumpkin goo.

Put the seeds in a medium saucepan and add 2 cups of water and 1 tablespoon of salt for every half cup of pumpkin seeds. Bring the seeds to a boil and let simmer for 10 minutes. Remove from heat and drain.

Preheat the oven to 400 degrees F. Coat the bottom of a roasting pan with olive oil, and spread the seeds over the pan in a single layer. Bake on the top rack until the seeds begin to brown, about 5 to 20 minutes depending on the size. When they seeds look nice and brown, remove and let cool. The seeds can be eaten whole, so it’s time to enjoy!

For a sweet treat, you can add cinnamon and brown sugar to the seeds before you roast them in the oven. Any other favorite spices will also kick up your roasted seeds.

If roasted pumpkin seeds aren’t your idea of a Halloween treat, you can still make use of them by throwing them outside for the birds or squirrels. They will be greatly appreciated.

About the Author...
Liz Hayes
Liz loves spending time outdoors, working out, traveling, taking in the arts, reading and catching up on TV.

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