When Halloween comes, the jack-o'-lanterns come out. To make one, you have to scoop the inner pulp and seeds out of a pumpkin before carving a face in the shell and putting a light inside. The leftover seeds often get discarded, and roasting them produces a healthy, tasty treat. But eat these? Do you consume them, shell and all, or use the world's smallest nutcracker to separate the inner kernel? Do not wait for fall; squash varieties populate the markets throughout the year and these gourds will stay fresh for months, meaning you can enjoy eating roasted pumpkin seeds all year long.
Instructions
1. Heat the oven to 375 degrees Fahrenheit. Put the seeds in a colander and run water over them to rinse off any strings or pulp still attached. Pat excess water off with paper towels.
2. Scatter the seeds onto the baking sheet in an even layer and bake at 375 degrees for 20 minutes, or until toasted.
3. Let the seeds cool completely before handling them.
4. Hold a single pumpkin seed in your hand and nip the pointed end of it off with your front teeth. Pull the shell apart and pick the kernel out from inside the shell. Discard the shell and eat just the kernel.
5. Alternatively, eat the entire seed whole, including the shell, if you do not mind the rougher texture.
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