Have you carved your pumpkin yet? No? Well, you’ve come to the right place.
No, I cannot in any way help you with the carving of that pumpkin.. my general lack of patience causes me to completely suck at carving. However, I work grown-up gourmet magic with those slimy little seeds in the oven!
Is there anything that truly screams “Autumn!” more than a pan of freshly roasted pumpkin seeds coming out of the oven? This is a go-to tradition for so many pumpkin-carvers, but often we throw those slick babies in the oven half-heartedly, sprinkling them with salt and checking on the pan every so often to make sure they haven’t burned.
This year, I decided to roast a small batch after I carved a pumpkin “puking” guacamole for a kids’ party. I used a small pie pumpkin, so my batch is pretty little, but the technique was spot on and the flavor? Major upgrade.
I used white truffle oil for an earthy, aromatic element to the nutty, fibrous seeds. You only need a few drops–I used about 4–for enough of a heady taste. You could easily serve these at a Halloween party after carving up your jack-o-lanterns, or just hoard them as a savory, healthy snack during the day.
- Fresh pumpkin seeds, separate from membranes, rinsed, and dried
- 2 teaspoons butter
- generous pinch salt
- freshly ground pepper
- 6-8 drops white truffle oil
- Preheat oven to 300º F. Melt butter and toss with pumpkin seeds in a bowl. Add a generous pinch of kosher salt and freshly ground black pepper. Spread out on a baking sheet lined with foil (for easy cleanup).
- Roast pumpkin seeds about 40 minutes, moving/flipping with a spatula once. Remove from the oven and use foil to lift the seeds and place into a bowl. Add a few drops of truffle oil (4-8 will do the trick) and toss. Start with a lesser amount and gradually add more to get the right taste. Serve immediately.
- If not serving right away, wait to toss with truffle oil until serving.