Hey folks! Ever carved a pumpkin for Halloween or scooped out the insides for baking? Well, don’t toss those seeds! I’m here to show you how to turn those slimy seeds into crunchy, tasty snacks called roasted pumpkin seeds.
It’s super easy! All you need are some pumpkin seeds, a bit of seasoning like salt or spices, and an oven. Just toss the seeds with your seasonings, spread them on a baking sheet, and bake until they’re crispy and golden brown.
These roasted pumpkin seeds are perfect for munching on while you watch movies or as a crunchy topping for salads and soups. Give them a try and see for yourself how delicious they are!
how do you scoop out the seeds from the pumpkin?
Here’s how to scoop out the seeds from a pumpkin:
- Cut: Begin by cutting off the top of the pumpkin or halving it to access the seeds.
- Scoop: Use a spoon or scoop to remove the seeds and pulp from the pumpkin’s cavity.
- Separate: Separate the seeds from the pulp, discarding large chunks but leaving small bits.
- Rinse: Rinse the seeds under cold water to remove remaining pulp.
- Dry: Pat the seeds dry with a towel to remove excess moisture.
which is the best sort of pumpkin to use?
The best type of pumpkin to use for roasting seeds is a sugar pumpkin or pie pumpkin. These smaller pumpkins have more seeds and tend to have a sweeter flavor compared to larger carving pumpkins. Sugar pumpkins also have thinner shells, making them easier to cut and scoop out the seeds. However, you can still roast seeds from larger pumpkins if that’s what you have available!
Ravishing Roasted Pumpkin Seeds Recipe
Equipment
- 1 Large mixing bowl
- 1 Colander
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
- 1 Spatula
Ingredients
- 2 cups Pumpkin seeds
- 2 tbsp Olive oil
- 1 tsp Salt
Instructions
- Preheat your oven to 300°F (150°C).
- Remove the seeds from the pumpkin and place them in a bowl of water. Separate the seeds from the pulp, then rinse them under cold water in a colander.
- Spread the cleaned pumpkin seeds on a kitchen towel or paper towels. Pat them dry with another towel to remove excess moisture.
- Transfer the dried pumpkin seeds to a mixing bowl. Add olive oil or melted butter, salt, and any optional seasonings. Toss well to coat evenly.
- Spread the seasoned pumpkin seeds on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until golden brown and crispy.
- Remove the roasted pumpkin seeds from the oven and let them cool completely on the baking sheet. Transfer to an airtight container for storage or enjoy immediately as a crunchy snack.
Notes
- Seed Preparation: Make sure to thoroughly clean and dry the pumpkin seeds before roasting them. Any remaining pumpkin pulp or moisture can affect the texture and flavor of the roasted seeds.
- Seasoning Options: Get creative with your seasoning choices! While salt is a classic option, you can also experiment with various herbs, spices, and seasonings to customize the flavor of your roasted pumpkin seeds. Some popular choices include garlic powder, onion powder, paprika, chili powder, cinnamon, or even a sprinkle of grated Parmesan cheese.
- Even Roasting: To ensure that the pumpkin seeds roast evenly, spread them out in a single layer on the baking sheet. Stir or toss them occasionally during the roasting process to promote even browning.
tips & tricks!
- Thoroughly dry the seeds: Pat the pumpkin seeds dry after rinsing to ensure crispiness.
- Use the right oil: Opt for neutral-flavored oils like olive oil for enhanced taste.
- Season generously: Don’t be shy with salt and other seasonings for flavor.
- Stir occasionally: Stir seeds while roasting to ensure even browning.
- Keep an eye on them: Watch closely as they can burn quickly towards the end.
- Cool completely before storing: Allow seeds to cool before storing to maintain crispiness.
- Experiment with seasonings: Get creative with spices for unique flavor profiles.
how to store the roasted pumpkin seeds?
- Transfer to an Airtight Container: Once cooled, transfer the roasted pumpkin seeds to an airtight container such as a glass jar or a resealable plastic bag. Make sure the container is completely dry to prevent moisture buildup.
- Store in a Cool, Dry Place: Place the sealed container of roasted pumpkin seeds in a cool, dry place away from direct sunlight. Avoid storing them in the refrigerator or freezer, as this can introduce moisture and compromise their texture.
- Use within a Week: Roasted pumpkin seeds are best enjoyed within a week of making them. While they may still be edible after this time, they can become stale and lose their crunchiness.
