Pumpkin seeds are a healthy, easy-to-make snack. They’re a great way to make optimal use of the whole pumpkin or other winter squash. They’re packed with zinc, which will help you ward off those winter colds. Stuffed squash and pumpkin seeds are both easy to make in the rv oven. I do my pumpkin seeds on the stove top because it’s easier for me.
I like my homemade, roasted pumpkin seeds, so once I’ve got the squash in the oven, I put the seeds in a colander and rinse well. Next, I pop them off of the membranes, then rinse them real good and drain them. Soak them in salt water overnight, and the next day, drain and either roast them or fry them. I like to fry them because I always forget about them in the oven and they burn.
I’ve already soaked the seeds in salt water, so I don’t add any more salt. I add a few tablespoons of coconut oil to my cast iron fry pan and dump the seeds in. Stir frequently and reduce heat if necessary. I want them a nice, toasty brown so that they’re crunchy, but not too hard. I can tell if they’re not done enough, because they’ll be hard to chew. If that happens, I add the ones I think need more roasting back into the pan and keep stirring.
I like to leave a small bowl of seeds sitting out for my family to grab handfuls of throughout the day. The rest, I put into glass jars with tight fitting lids, after they’re cool, of course. This way we can enjoy them for months, without them getting stale. It also makes them easier to grab and go for nutritious, homemade road food or trail snacks.