The weather has cooled off a bit and it really feels like fall. Yesterday, we packed up the kids and headed over to the pumpkin patch to solidify the start of the season. Big and small pumpkins accompany us home, soon to be adorned with silly and spooky faces. Carving pumpkins is fun, but it’s roasting the seeds that is on my mind.
I want to try something a little different this year. I have recently discovered extra virgin coconut oil and it is now a staple in our pantry. Extra virgin coconut oil is rich in “good fats” and is one of the healthiest oils available. It may be a good fit for a healthier and tasty alternative for our seeds. After the first batch and discover my hunch was right- the seeds are delicious; crunchy and salty with a hint of sweetness.
Roasted Pumpkin Seeds
Heat oven to 375
1 ½ cups pumpkin seeds
1 tablespoon coconut oil
1 teaspoon kosher salt
While the girls carve I separated the seeds from the membrane in two bowls: one for seeds the other for compost. Then place the seeds on a cookie sheet in one layer. Melt coconut oil (I do about 20 seconds in the microwave and stir it until it dissolves) and drizzle over seeds. Sprinkle with salt and place in the preheated oven.
After 15 minutes, check and scrape seeds free from pan with a spatula and move them around the pan. Give them a good shake to even them out into one layer again and cook until lightly golden, about 10 more minutes.
For variations you can sprinkle with cinnamon and sugar or heat things up with a scant pinch of cayenne.
Whatever didn’t get eaten immediately, I wrap little bundles of seeds in parchment squares tied with kitchen string or raffia to tuck into school lunch boxes.