So we've endured the horrible pumpkin gutting, made a tasty main dish, and now we've got a big mound of pumpkin guts and seeds. We don't like to waste food, and we love seeds, so we decided to try our hand at roasted pumpkin seeds. This was a simple recipe, although a little disturbing, since pumpkin guts were still involved.
When you try to separate out pumpkin seeds from the rest of the innards, your hands get messy. Just embrace the messiness and start pulling out the seeds. You don't need to remove all traces of pumpkin, because you'll wash the seeds a couple of times before you bake them. Just do your best and remove the large bits of guts.
It took me about 20 minutes to get a nice bowl of seeds from the two pie pumpkins.
Once you have that bowl of seeds, wash them carefully in water a couple of times. You can put the seeds in a colander and wash them or use a bowl with a lid on it.
Preheat the oven to 250.
In the bowl, add some olive oil and some seasoned salt. We used Zane and Zack's Alder Smoked Rub.
Spread the seeds on a foil lined baking sheet.
Bake for 60 minutes, stirring every 10 minutes.
Cool and enjoy!
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