Roasted Pumpkin Guts

Well, we had the perfect Fall day at Stakey’s Farm in Aquebogue, Long Island. There was pumpkin picking, a corn maze, hay-rides and maybe a pumpkin donut or two. Hey, it’s the most wonderful time of the year for this gal.  

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So the idea of a jack o’lantern sounds so fun until you open it up and see what’s inside, which looks totally gross. Once you start digging the insides out you’ll quickly realize it feels as gross as it looks.

I pulled the old “Hannah do you want to make a jack o’lantern with Daddy?” this year so I could just be an observer. Someone had to take pictures and study up on pumpkin seed roasting recipes/ 

After a minute of “helping” Hannah of course got board and poor Dad was left alone to gut the pumpkin. Once he has the goop nicely in a bowl for me I picked out the seeds, rinsed them and prepared them for roasting. I found a simple recipe on one of my favorite blogs Oh She Glows, the blog titled “How to Roast the Perfect Pumpkin Seeds.” I roasted the seeds up and we devoured them, they were so good. Add some sea salt to anything and it’ll taste good. I mean, Kale Chips?? Case and point.








Here are the steps from the blog:

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. The best way to do this (that I have discovered from your comments!) is to plunk the seeds + guts into a big bowl of water and use your hands to break it apart. The seeds will float to the top of the water! They clean much faster this way.

Note: Some of you say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. I used sugar pumpkin seeds and mine were certainly super crispy!

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2. Boil for 10 minutes in salt water. Using Elise’s method for inspiration, I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. If you are short on time, you can totally skip this step! They will still turn out lovely.

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3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.

4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.

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