As someone who one day aspires to carve Yoda’s face on a pumpkin, I’m always fascinated by all the different things people carve on their pumpkins (even though this year I settled for a cat, surprise!)
But the foodie in me is always lamenting about how the insides of a pumpkin during this season often goes to waste. One of the ways to salvage the inside is by roasting the pumpkin seeds. Healthy and nutritious, filling, delicious – these make for a great snack, especially a snack to take with you while you’re on-the-go. The seeds themselves, barely take more than 10 or 15 minutes to roast, but they need to be cleaned thoroughly, with all the pumpkin fibers taken off them before we put them in the oven to roast.
- 2 cup raw whole pumpkin seeds, washed and dried
- 1 teaspoon paprika
- 1 and 1/2 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- Salt, to taste
- Separate the seeds from the pumpkin flesh, rinse thoroughly in a colander, using your hand to rub off any tenacious pumpkin fibers. Spread out on paper towels to dry (I let them sit out overnight).
- Preheat oven to 325°F.
- Toss pumpkin seeds with olive oil, paprika, Cajun seasoning, and salt until coated thoroughly.
- Spread out the seeds on a baking sheet evenly and roast for 10-15 minutes, stirring half way through or until the seeds turn a nice golden brown.
- Eat immediately or store in an air-tight container in the refrigerator, where they will last for at least a month.