Now that Halloween is past, you may be wondering what to do with the pumpkins that were used to decorate for the holiday. Consider roasting the seeds before freezing temperatures destroys the pumpkin fruit.
– Cut open the pumpkin and remove the seeds and stringy material.
– Wash and dry the seeds, discarding the “strings”.
– Toss the seeds with a little oil before roasting.
– Flavor can be enhanced by adding a sprinkling of salt to the oiled seeds.
– Spread the seeds evenly on a cookie sheet
– Roast for about 25 minutes at 325 degrees F. Times may vary depending on the size and moisture content of the seed.
– Seeds are ready when they turn a golden brown.
* If seeds are not eaten immediately, store in a zip closure bag in the refrigerator.
Recipe By: Ward Upham, KSU Research and Extension
