Every year when pumpkin season begins I get over zealous and make a week’s worth of pumpkin recipes – saving the seeds to roast in the oven.
Last week I had two pumpkins worth of seeds in the fridge and some people coming over and figured I would roast them as an appetizer and to put on salad.
That said, every time I roast them in the oven they get a little soggy instead of crunchy-and I eat them, but I’m disappointed.
So I dared to be different and decided to skillet roast them-how it was done back in the days of Little House on the Prairie (the book not the 70’s tv show).
They were FABULOUS! This is what you’ll need;
3 cups pumpkin seeds cleaned
2 tbsp olive oil
1 tbsp salt
1 tea cinnamon
zest of one orange
Okay so I made fancy toasted pumpkin seeds- the flavors work really well alone or with a nice blue cheese and pepper salad.
Add the olive oil to a large flat cast iron pot (if you don’t have one a lipped sauté pan will do but your cooking time will be 5-7 minutes longer.) Your heat should be on medium high.
When oil starts to sizzle add your pumpkin seeds in a thin layer. Toast for 7-10 minutes stirring frequently. You’ll know when they are done as they will softly brown and puff up (and may even make a popping noise- great incentive for kids!)
When most of your seeds are puffed turn off heat and add zest, salt and cinnamon. Taste and adjust spices to your preference.