I don’t know about you, but my favorite thing about carving pumpkins is not the creative faces but the deliciousness that comes the day after the carving. I love the roasty toasty, saltiness that only roasted pumpkin seeds can provide!
I used to simply roast our pumpkin seeds with salt and pepper, but then I discovered that they were SO much better roasted with Tom’s Steak Rub. I mean, I shouldn’t have been so surprised on account of “the Rub” being good on pretty much everything, but somehow I was a little shocked at my discovery. Anyway, if you’re looking for something to do with part of your pumpkin guts, this is definitely the way to go. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Roasted Pumpkin Seeds with Tom’s Steak Rub
- Prep Time: 12 hours
- Cook Time: 40-60 minutes
- Total Time: 0 hours
- Yield: 4 cups 1x
- Category: Snack Food
- Cuisine: American
Description
A delicious way to re-purpose the seeds from your Halloween pumpkin decor!
Ingredients
4 cups clean pumpkin seeds, roughly 3 large pumpkins worth*
2 teaspoons salt
2 tablespoons Olive Oil
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Add pumpkin seeds + 1 quart of water and salt to a stock pot and bring to a boil over high heat. Reduce the heat to medium high and simmer for 10 minutes. Remove from the heat, strain all of the water off of the pumpkin seeds.
Place the seeds in a large bowl and drizzle with olive oil. Using your hands stir the seeds until they are coated with the oil.
Spread the seeds evenly on two parchment lined baking sheets and sprinkle generously (and by generously – I mean, to taste 😉 ) with Tom’s Steak Rub.
Place the the baking sheets in the oven and bake, stirring every 10 minutes for 30-40 minutes or until the seeds are a crispy golden brown. Remove the seeds from the oven and cool until they are comfortable to handle. Enjoy!
Notes
If your seeds are coming straight outta the pumpkin, soak the seeds overnight in a large bowl of water in the fridge. Drain the seeds, removing any of the remaining pumpkin guts.
Keywords: roasted pumpkin seeds
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.