Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are a perfect healthy, crunchy and oh-so yummy snack, just follow this easy step-by-step guide, and you’ll be rewarded with a special treat!
Save The Seeds – Pumpkin Seeds Of Course!
Whether you’re carving spooky Halloween pumpkin Jack-O-Lantern or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! This year be sure not to waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special Halloween treat! Seriously, don’t carve a pumpkin (or any winter squash for that matter), without toasting or roasting the seeds.
Roasted pumpkin seeds are the small, edible, eat by the handful awesomeness you get for carving pumpkins. That’s just how it every pumpkin carving season needs to be.
Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits.
The question is, what’s the best technique?
There is some debate about the best approach, but I’ve settled on a foolproof method over the years. It’s super easy, and I’m going to share it here. First! Some people boil the pumpkin seeds prior to toasting. No need!
Step 1: How to Clean & Make Pumpkin Seeds
Place a colander (or strainer) in a bowl filled with water. The seeds float, so this set-up makes separating the seeds from any stubborn pumpkin flesh much easier. Scoop the seeds from your pumpkin and transfer to the colander. Separate the seeds from any pumpkin flesh and pat dry with paper towels or a clean kitchen cloth.
Step 2: Drying
Bake the seeds after a good rinse, after drying well, and get as much water off the seeds as possible. I’m convinced the seeds steam less using this method, and crisp more.
Step 3: The Season
Step 4: Roast the Seeds
The seasoned pumpkin seeds get roasted at a moderate heat of 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!
If you’re a fan of pumpkin seeds, I’d love to hear your flavor combinations and uses in the comments section below!
Roasted Pumpkin Seeds
- 3/4 cup raw pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- 1/8 teaspoon black pepper
Preheat oven to 350°F.
Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel.
In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
Transfer the roasted pumpkin seeds to a bowl to cool down.
• The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
• To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.
• Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks.