Project #259 – Oven Roasted Pumpkin Seeds
Well, I had about three big salad bowls of pumpkin guts leftover from yesterday and it’s a shame to let that all go to waste. I spent a good chunk of my day slimed up to my elbows pulling out the seeds one-by-one. It’s not my favorite activity, but my frugal nature dictates that if there is something good to eat somewhere in a bucket of goo, I should find some way to get that good thing out and edible.
So after straining pulp for about 45 minutes I ended up with wrinkly hands and a strainer full of seeds. I rinsed all of the remaining guts off and spread as many as I could on a greased cookie sheet in one layer. They’re really sticky after rinsing, so be prepared to have a few cling to your hands no matter what you do. Luckily, they come right off in the sink.
Using this recipe I baked them at 375 for 25 minutes. I shook the baking sheet about 15 into baking to keep the seeds from cooking together.
I ended up with more roasted seeds than we could ever eat. Luckily, pumpkin seeds are good for chickens. They’re supposed to be a natural de-wormer.