- Preparation time
- Cooking time
Using a large sieve, wash the seeds under abundant water to get rid of all the strings and pulp chunks.
Preheat oven at 180°C/ 300°F.
Transfer in a paper towel and let them dry.
Put the seeds in a bowl with extra virgin olive oil and salt and pepper of your choice.
Spread pumpkin seeds in a single layer on baking non stick tray. Bake for about 45 minutes, or until golden brown shaking the tray occasionally.
In Italy, roasted pumping seed are very common all the year long.
While trick or treaters will enjoy your carved pumping lanterns, throwing out pumpkin flash and seeds should be a crime! If you have a huge amount of that you can easily double the ingredients… and keep the roasted seeds for weeks in a jar.
You can enrich this simple recipe in many ways: you can add your favorite spices, such as cayenne pepper, curry powder, powdered garlic, powdered thyme etc… or you can prepare many different variations in the same time, simply seasoning part of the seeds in a different way..