Halloween has always been a favorite time in our home and part of our pumpkin carving tradition is roasting the pumpkin seeds.
I love them with a nice dose of salt and I do a batch for my husband with cayenne pepper too. Roasting your own pumpkin seeds allows you to season them as you wish and you aren’t wasting them after cleaning out your pumpkins for carving. Clean out your pumpkins and place the guts in a colander.
I run some water through the colander and with my hands I dig in and separate the pumpkin strands from the seeds. I usually get everything this way but you could also put the seeds and flesh in a bowl and fill with water. Using your hands, the seeds and flesh will separate.
I used to just pop these clean seeds into the oven and roast but years ago I started seeing recipes on soaking the seeds first. It seems counterintuitive, but soaking the seeds in salted, boiling water really does give the final seed a delicious flavor and crispness.
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