We've been eating our weight in pumpkins and squash this year. I'm not sure why, even. I've always liked squash just fine in the past, but this fall it's become a love affair.
Along with lots of squash comes lots of seeds. While many of them get composted with the rest of the squash innards, every third vegetable or so, I've been roasting the seeds for snacks.
The perpetual problem with roasting your own pumpkin seeds--for me, at least--is that I can never get them salty enough. Dusting the outside with sea salt is nice, but I like the interior to be salty too.
Sometime around Halloween, I decided to see if I could solve this problem by brining the seeds.
Mixing 1 part salt to 3 parts water, I boiled the water to dissolve the salt. Then, while the brine was still hot, I poured it over the pumpkin seeds. I let my seeds sit--in the fridge--for about 5 days, but I think 2 or 3 days would be good enough.
Then, I strained out the seeds and roasted them at 350 degrees for about 25 minutes, stirring twice during that time. I added a little fresh pepper and Sriracha to the hot seeds, but no extra salt.
The result was pretty close to pumpkin seed perfection!