ASHEVILLE, N.C. (828newsNOW) — Carving jack-o’-lanterns may be a messy October activity, but resourceful carvers can score a hearty pumpkin seed snack amid the goopy orange innards. Roasting pumpkin seeds is a quick and easy autumnal treat. Follow our guide to pumpkin perfection below.
Roasting recipe
After scooping your seeds from your pumpkin, wash off the stringy orange strands from your seeds with a large bowl of water. The pumpkin pulp should sink to the bottom while seeds will float to the top. If particularly resilient strands stay attached, feel free to pinch them off, but a little bit of pulp can add some extra flavor, too.
Next, transfer the seeds to a colander for draining, then lay them on a clean towel and pat them dry.
After preheating your oven to 300 degrees, arrange your seeds on a baking sheet. Drizzle oil and seasonings – salt for savory, cinnamon for sweet or cayenne for a little bit of spice – over the seeds, then roast for 20 to 25 minutes. The seeds should be golden and browning.
Cool the seeds and serve on the pumpkin-shaped dish of your choice. Happy Halloween!
This story is sponsored by the färməsē Cocktail Lounge cocktail of the month
“The Great Pumpkin” by Layla
Ingredients
- 2 oz bourbon
- .5 oz pumpkin orgeat
- .25 oz lemon
- .25 oz heavy cream
- .25 oz brown sugar simple
- Egg white
Directions
- Combine all ingredients in shaker.
- Dry shake.
- Add ice.
- Shake and strain into couple.
- Garnish with cinnamon sprinkle.
- Serve and enjoy!
