Pumpkin seed hacks: Use ’em if you got ’em

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds.

We have to scoop them out anyway when we cook the squash, so why not turn them into something delicious instead of tossing them into the garbage?

I’ll admit that separating the seeds from the vegetable’s stringy membrane can be messy. The seeds are sticky, the membrane in which they are embedded is sticky, and your hands will get sticky as you do the work.

The solution? Pull the seeds out, put them in a large bowl of water, then swish them around. Now they’re good to go.

Anyone who has ever roasted winter squash seeds knows they don’t cook evenly. The skin remains kind of chewy even as the seeds’ innards become tender.

Here’s how to ensure even cooking: Start by simmering the seeds in boiling, salted water. Once the seeds have been boiled and drained, they need to be dried out in the oven.

Then add your fat of choice — oil or butter — and continue to bake them, stirring occasionally, until they’re almost crispy and golden, which takes a while.

Be sure to season the seeds while they’re still hot out of the oven, and there you go. Eat these toasted seeds straight-up, like nuts, or add them to soups or salads.