By Emily Malloy
Few activities are as nostalgic as carving pumpkins in October. It is a process that entices all five senses: the sounds of the serrated knives cutting into the pumpkin, that eerie feeling of pulp in hand, the fresh unmistakable smell, and of course, the sight of smiles beaming from ear to ear. But what about taste? Ah, that is arguably the best part! The pulp can be saved and made into pumpkin puree and the seeds can be roasted into a wonderful treat.
I have always roasted a sweet version of roasted pumpkins in years past, but this year wanted to make a savory and aromatic snack. Buttery, cheesy, and herby roasted seeds sounded like just the right combination. These savory roasted pumpkin seeds are a great nibble on a chilly autumnal day!
Be sure to save the pulp of the pumpkin to make a puree for an easy, no fuss pumpkin pie!
Roasted Rosemary Parmesan Pumpkin Seeds
Yields: 4 servings
Time: 45+ minutes
2 cups raw pumpkin seeds (from a 5lb pumpkin)
2 tablespoons unsalted butter
1/3 cup grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon garlic salt
1 teaspoon dried rosemary
1. Preheat the oven to 300*F. Grease a baking sheet, and set aside.
2. After removing the seeds from the pumpkin, place them into a colander. Run water over the seeds as you remove any last bits of pulp remaining.
3. Pour the seeds onto a clean dish towel to gently pat the excess water off.
4. Pour the seeds onto the prepared baking sheet, shaking them out to make a single layer. Place them into the oven for 30 minutes to finish drying out.
5. Meanwhile, melt the butter in a medium saucepan. Remove from heat. Once the seeds are finished the first 30 minutes of baking, toss them into the saucepan with the butter, adding with the salt, parmesan, rosemary, and garlic salt.
6. Pour the seasoned seeds back onto the greased skillet and return them to the oven for an additional 12 minutes to roast.
7. Serve immediately and enjoy!
Printable recipe here.