I'm a little old-fashioned about my pumpkin seeds. There are lots of jazzy recipes out there that suggest seasoning your seeds with garlic powder or red pepper flakes, or herbes de Provence. They all look delicious, and I would totally make these recipes for a fall dinner party or a Halloween gathering. But when I carve pumpkins and harvest the seeds, I am immediately nostalgic for the roasted snack my mother used to make.
My parents are fantastic at creating special holiday moments. I have fond memories of carving pumpkins with dad, watching mom roasting seeds in the oven, and taking in the wafting aromas of baking pumpkin filling the house. So, for me, the perfect pumpkin seeds are the ones that taste like my Mom's.
Here's how we roast them:
1) Preheat the oven to 350 degrees F.
2) Rinse your fresh pumpkin seeds to remove the pulp.
3) Pat dry with paper towels. Spread the seeds in a single layer on a cookie sheet.
4) Drizzle the seeds lightly with olive oil, sprinkle with sea salt, and stir.
5) Roast in the oven for 45 minutes to 1 hour, stirring every 5-10 minutes. When they're golden brown, they're done.
6) Cool slightly before serving.
We usually store ours in a ziploc bag on the counter. I hope you enjoy this simple treat from my childhood. :)