Here are some good recipes for preparing pumpkin seeds for eating…and what a treat they are!
If they are toasted and salted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on if you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven. Recipes on how to make pumpkin seeds.
One medium sized pumpkin
Salt
Olive oil
1 Preheat oven to 400F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a cookie sheet, or spray well with Pam or that type of product. Spread the seeds out over the cookie sheet, all in one layer. Bake on the top rack for 20 minutes or until the...
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