t的秘密o Perfectly Roasted Pumpkin Seeds

Fall ispumpkin season—when else do we put vegetables out on the porch to amuse our neighbors (other thanzucchini season)? If you're making a jack-o-lantern, it means cleaning out a gourd to create a hollow canvas for what's sure to be a candlelit masterpiece. But if you've ever looked at that pile of pumpkin innards and thought, "I really should roast the seeds or something," only to toss it all in the compost bin anyway,this recipemight be the encouragement you need to make thosepumpkin seedsinto a snack. Associate Food Editor Kelsey Youngman is here to explain the pumpkin prep basics and the how to ensure pumpkin seedscome out perfect every time.

If your pumpkin is wobbly or otherwise awkward to hold onto, use a kitchen towel propped underneath to stabilize it. Then use a large knife and rock it up and down for leverage while letting gravity do some of the work for you. Slice down one side, then the other, and safely slide the knife out before fully connecting the two cuts at the bottom. Then pry the halves apart with your hands. Of course, if you're making a jack-o-lantern (orpumpkin keg), you'll just need to remove the top and go from there.

After spooning out the pumpkin seeds and those stringy bits from the inside of the pumpkin, drop them in a bowl of water to help the seeds float to the top. This will make separating the flesh from the seeds easier.

Roasting seeds directly out of the pumpkin can cause burning and uneven doneness, as the thinner hull cooks much quicker than the inside. For crispy, fully-cooked seeds, pre-boiling pumpkin seeds for about 10 minutes in salted water begins the cooking process and adds a bit of seasoning as well. Remove the pumpkin seeds from the water, drain, and let them dry before firing up the oven.

For this recipe, fresh rosemary adds a fall-appropriate piney flavor, brown sugar brings sweetness to the table, and flaky sea salt adds a dash of savory. But the flavor possibilities are only limited by your imagination and your spice rack, so go as spicy or sweet (or both) as you please. Toss the pumpkin seeds with your chosen herbs, spices, or other seasonings along with some olive oil to fully coat.

Put your seasoned pumpkin seeds in a single, even layer on a baking sheet (line it with parchment paper to prevent sticking if you've used any sugar) and toast in a 400-degree oven for 15 to 25 minutes, checking every few minutes to avoid over-browning and to toss the seeds for even toasting.

Then let them cool for a bit before you enjoy this crispy, delicious snack.

Get the recipe forRosemary-Brown Sugar Pumpkin Seeds.