Roasting pumpkin seeds is about the easiest thing you can do and they taste really yumo-licious! They’re good for you too! Pumpkin seeds are a good source of iron, zinc, essential fatty acids, potassium, and magnesium. It’s a good way to make use of the insides of that Jack-o-Lantern you are probably carving up for Halloween right about now! Here’s what you do:
Take all of the seeds out of the pumpkin with a big spoon or your hands. Put the seeds into a colander and run water of them while you pull off all of the pumpkin pulp and strings from the meat of the pumpkin. Once the seeds are clean, toss them with some EVOO and salt, or something super tasty like Worcestershire sauce and spread them out onto a baking sheet or pan. As you can see, I used a pie plate and it worked well. Put the seeds in the oven which was preheated to 350 and let slowly toast for about 30-40 minutes. Check on them once or twice and give them a little shimmy and a shake to make sure they toast evenly. Take out when just starting to brown. Kids love them too!