Make: Projects

Roasted Pumpkin Guts

Roast your own pumpkin seeds.

Steps

Step #1: Acquire the seeds.

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Roasted Pumpkin Guts
  • Scoop out a nice pile of pumpkin guts. Squish through the mess, picking out the seeds and detaching as much of the stringy goo as possible. This is the perfect job for kids.
  • Give your seeds a wash in the colander to remove a little more of the sticky stuff. Don’t stress about getting them perfectly clean — a bit of leftover pumpkin flesh will add flavor.

Step #2: Oil and season.

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Roasted Pumpkin Guts
  • Find a baking sheet with raised edges to prevent escapees. Drizzle the sheet with olive oil, dump in your rinsed seeds, and add seasonings. I use a combination of garlic salt and cajun spice, but try hot sauce, soy sauce, curry powder, or anything else that makes your mouth happy.
  • Stir the seeds with your fingers until they’re all well-covered in oil and spice. Lick your fingers to make sure you’re happy with the spice mixture.

Step #3: Bake.

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Roasted Pumpkin Guts
  • Toss them into the oven at 350°–400°F. Stir periodically to prevent sticking or burning. When they’re golden brown on the edges, they’re done. Depending on how heavily you’ve loaded up your tray, it may take 15-30 minutes to toast your seeds.
  • Be careful — hot, oily pumpkin seeds will burn you.

Step #4: Serve.

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Roasted Pumpkin Guts

Serve warm or at room temperature. Keep hungry fingers clear until they’ve cooled off enough to eat. I’ve seen these served out of a hollowed mini pumpkin lined with foil, but I’m far too lazy to do this myself. I just eat them off the pan.

Conclusion

This project first appeared in Make: Halloween, page 70.