There is something magical about roasting your own pumpkin seeds, knowing that you carved the pumpkin, dried the seeds and roasted them.
It's a way to more closely connect to your food source and to the nourishment that keeps you alive.
NOTE- The actual prep time is a bit deceiving because it accounts for drying, during which time you're doing nothing but going about your daily life. The actual 'active' prep time is approx 15 minutes.
Prep Time 3 days (NOTE; active prep time approx 15 minutes)
Yields: 6-8 Serving
1 medium size pumpkin
1 tbsp salt
1 tbsp freshly ground pepper
1 tbsp olive oil
Cut a medium size pumpkin in half
Scoop out all pumpkin seeds
Remove pulp from pumpkin seeds
Spread pumpkin seeds on a baking tray
Air-dry pumpkin seeds, outside in sunlight (if weather is warm) for 1-2 days. Make sure to bring pumpkin seeds inside overnight to avoid excess moisture soaking into seeds or dry pumpkin seeds indoors for 1-3 days.
Preheat the oven to 400F
Line a tray with non-stick baking sheet
Mix dry pumpkin seeds with 1 tbsp olive oil and season with salt and pepper
Roast pumpkin seeds for 10 minutes until they're the golden brown
Remove from oven and let cool
Serving Suggestions - snack on roasted pumpkin seeds; or toss them on top of salads, or your favorite dish for extra crunch and nourishment.