Our youngest daughter, Mia, went to the pumpkin patch with friends yesterday, carved her pumpkin and then our little darling brought me home a lovely bag of sticky guts and seeds. If you have never tasted freshly roasted pumpkin seeds, you have never tasted pumpkin seeds. Here is what to do:
1. Do not rinse the seeds but discard the large chunks of pumpkin and stringy stuff clinging to the seeds. Do discard immature seeds. Heat up a large nonstick pan over medium heat. Preheat the oven to 350°. Lined rimmed baking sheets with parchment paper. Set aside.
2. Add vegetable oil to the hot pan and swirl to coat the bottom.
3. Add seeds and toss to coat with oil.
4. Add gray sea salt to taste and toss to coat.
5. Spread the seeds out into a single layer and allow to sit 2-3 minutes to brown but watch for burning. Repeat this process until most of the seeds are brown as shown below.
6. Spread the seeds in a single layer onto prepared sheets.
7. Toast the seeds 12-14 minutes, tossing and rotating pans halfway through. Remove, cool and store.
Avid home cook and passionate instructor