One of the best fall activities is ripping the gooey, stringy pumpkin guts out of the top of a pumpkin. While anyone's inner artist is giddy with excitement over making a name for themselves on the orange canvas, their inner chef is crying out for self expression. Don't throw away those pumpkin seeds; use them for a snack that's good for the entire winter.
Prep time is about 95 minutes. Makes about two servings. For more servings, use more seeds.
- 1 large flat pan
- 1 rolling pin
- 1 knife
- several paper towels
- 1 colander
- 1 large sheet of tin foil
- 1 small pot
- 2 pumpkins greater than or equal to 6 inches in diameter
- 1 tbsp of butter
- 1/2 tbsp of salt
1. Cut open pumpkins using knife. Bash the rolling pin on the knife handle to push the knife into the thick pumpkin exterior and eventually make a hole in the top of the pumpkin.
2. Extract as many pumpkin seeds as possible; make sure to remove lingering stringy pumpkin guts.
3. Place seeds in colander and rinse the seeds under a steady stream of water removing any smaller unseen vegetable matter.
4. Lay seeds out on row of paper towels allowing them to dry for one hour or until dry.
5. Heat oven up to 350 degrees.
6. Place foil on top of flat pan.
7. Place butter into small pot and heat until the butter melts. Once dry, add seeds into mixture and stir until all seeds have been immersed, adding about 3 teaspoons of salt throughout this process.
8. Put seeds onto foil and place into oven for 25 minutes or until the seeds reach a light to medium brown color.