Separating pumpkin seeds from their clingy, protective pulp is somewhat tedious and exceptionally messy. Why bother? The results are well worth the effort. You get both a delicious, old-fashioned snack, and the satisfaction that comes from utilizing nature’s bounty to its fullest.
These sweet and smoky pumpkin seeds are spiced up with chipotle, then softened with brown sugar for a seasonal flavor pop. If that’s not your style, make traditional pumpkin seeds using only oil and salt. Either way, these seeds are sure to please, as a healthy, gluten-free take-along nosh.
What to do with the rest of that orange squash? If you’re not baking a Thanksgiving pie, try making Smoky Chipotle-Roasted Pumpkin.
1 small pumpkin (about 3 pounds, yielding approximately 1 cup of seeds)
1 tablespoon olive oil
1 teaspoon light brown sugar
½ teaspoon salt
¼ teaspoon chipotle pepper
Using large knife, slice pumpkin in half, just to one side of the stem. With a metal spoon, scoop out seeds and pulp, scraping sides of pumpkin until clean and smooth. Place clumps of seed and pulp in a clean bowl of water, and separate seeds by hand, discarding pulp as it comes loose. Repeat process 3 times, refreshing water each time, until seeds are smooth and clean, and no pulp remains. Spread out on a cookie sheet and allow to dry completely.
Preheat oven to 350°. Pour olive oil into small bowl. Mix in sugar, salt, and chipotle pepper and stir well. Toss dry seeds with olive oil mixture, and spread out in a single, thin layer on a cookie sheet.
Roast at 350° for about 20 minutes, turning once or twice, until lightly browned. Let cool to crisp up. Enjoy as a healthy snack.