Roasted Pumpkin Seeds

By lorik

I don't know which is more fun, carving Jack or roasting the seeds. One 4-pound pumpkin will yield about 2 cups seeds. Save the seeds whenever you carve a pumpkin, then roast some of them and plant some of them. Next year, you'll have your own pumpkin patch--and lots of roasted pumpkin seeds! Kids and pixies can stir and toss the seeds with salt or spices and help spread them on the baking sheet.

Ingredients

• 2 cups pumpkin seeds
• 2 tablespoons vegetable oil
• 1 teaspoon salt, or more to taste

Details

Adapted from cooking.com

Preparation

Step 1

Preheat an oven to 350 degrees F.

Rinse the seeds well in cold water, being sure you have rinsed away any fibrous strings, and pat thoroughly dry. Transfer to a large bowl and add the vegetable oil and salt, stirring well to coat the seeds with the oil. Spread the seeds on a baking sheet in a single layer. Bake until crisp and golden, 12 to 15 minutes. Taste for seasoning and add more salt if desired.

Variations:

Herbed Seeds: Use olive oil in place of the vegetable oil and add 1 tablespoon each dried rosemary and dried basil along with the salt.
Spicy Seeds: Add 2 teaspoons chili powder along with the salt.
Indian Seeds: Add 1 1/2 tablespoons curry powder and a pinch of cayenne pepper along with the salt.
Pumpkin Pie Seeds: Substitute 4 tablespoons (1/2 stick) melted butter for the vegetable oil and add 3 tablespoons light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, and a pinch each of ground nutmeg, ground cloves, and salt.