If you haven’t learned by now that I’m a weirdo for rosemary, now you know. After I finished gutting my pumpkins this year, of course I wasn’t just going to waste the opportunity to roast the pumpkin seeds. However, I didn’t want to make something that I could just purchase at the gas station any time of the year (though anything homemade is obviously going to be better). As I always have an ample amount of my favorite herb on hand, I decided to do things a bit differently this time.
What you will need:
(for every 1-1 1/2 cups of seeds)
-Tbs Olive Oil, 2
-Clove of Garlic, 1, Minced
-Fresh Rosemary, 1 Tbs, Chopped
-Salt, to Taste
-Pepper, to Taste
1st- If you haven’t cleaned your pumpkin seeds, now is the time to do so. It’s a fairly simple Process. Just put your pumpkin guts into a large bowl, getting rid of as much as you can if it is not connected to any seeds before you start. Fill the bowl with water and massage the guts. The seeds should float to the top, making extraction easy. Repeat the process as many times as needed. It only took me twice.
2nd- Preheat the oven to 400 Degrees Fahrenheit
3rd- Bring a pot of water to a boil. You will need 2 cups of water for ever 1/2 cup of seeds you have. I ended up with 2 1/2 cups in the end, so I required 7 cups of water. Lightly salt the pot and let simmer for about 10 minutes.
4th- In a large bowl, mix together Olive Oil, Garlic, Rosemary, Salt, and Pepper
5th- Strain seeds when they are finished simmering. Combine seeds with the Rosemary mix and stir until evenly coated.
6th- Spread out seeds in a single layer onto a baking sheet and bake on the top rack until seeds are golden-brown. This usually takes about 15-20 minutes. Let cool.
That’s it. A nice and easy shake-up on this seasonal snack. Enjoy!!