The best part of carving a pumpkin is eating the pumpkin seeds after! Follow this recipe to reap the delicious rewards of pumpkin carving:
Roasted Pumpkin Seeds
- 1 ½ cups raw whole pumpkin seeds
- 2 tablespoons butter, melted (olive oil also works well)
- 1 tablespoon salt
- 1 teaspoon garlic powder (optional)
Preheat your oven to 300 degrees F. Rinse the seeds in a colander, removing all pumpkin strings and gunk. It helps to soak the seeds in a bowl of warm water first. Toss the seeds in the colander with the melted butter, salt, garlic powder and optional seasonings of your choice.
Spread the pumpkin seeds in a single layer across a baking sheet lined with nonstick foil. Bake for about 45 minutes, stirring occasionally, until golden brown.