It’s that time of the year that pumpkins are getting carved and pumpkin seeds need roasted.
So we decided to share our simple and favorite way to roast pumpkin seeds.
The Cleaning Process
Obviously, the first step is remove the seeds from the pumpkin.
If you are making a Jack-O-Lantern, cut off the top of the pumpkin to remove the seeds and strings.
However, if you are using the pumpkin to make your own Pumpkin Puree, simply cut your pumpkin in half to remove the seeds.
Helpful Hint ** If using your hands to remove the guts of the pumpkin grosses you out, use a large cookie scoop or ice cream scoop to do the job.
Once you have removed the seeds, place them in a large colander. Allow cold water to wash off any loose pulp. Then use your hands to remove as many stringy fibers off the pumpkin seeds as you can.
Let the seeds drain for a few minutes. Move the seeds around to help the seeds in the middle to drain as well. The drier the pumpkin seeds, the better they will roast.
Drying The Pumpkin Seeds
Place the seeds on a rimmed baking sheet to dry. If you want to help speed up the process you can dab them with a paper towel.
However, the seeds will most likely stick to the towel as you do so.
Instead, spread them out on the baking sheet and let them dry overnight.
Roasting The Pumpkin Seeds
Now it is time to roast the pumpkin seeds.
First, remove any additional string or pulp that has dried on the seeds.
Then preheat your oven to 325 degrees F. In the mean time, prepare your seeds for roasting.
Place the seeds in a large bowl and drizzle with olive oil. Toss the seeds in the oil so that they are well coated.
Next add the seasoning. We prefer to use garlic salt, but you can use your whatever seasoning that you prefer.
Some other great seasonings for roasting pumpkin seeds include dry Ranch dressing, dry Italian seasoning, barbecue rub, and basic salt and pepper.
Then place them on a clean, rimmed baking sheet and put them in the oven.
Roast them for 20-30 minutes, stirring them at the half way point.
At the end of 20 minutes, take a few seeds out to cool. The cooling process allows the seeds to become crispy.
Give the roasted pumpkin seeds a taste test. If they are crunchy, remove the remaining seeds from the oven.
If they are still chewy, allow them to roast a little longer. Be sure to watch them carefully so they do not burn.
Remove them from the oven and allow them to cool completely before storing in an air-tight container.
The Roasted Pumpkin Seeds are best eaten within 1-2 days.
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- 1-2 cups raw pumpkin seeds
- 2 teaspoons olive oil
- 1/2 teaspoon garlic salt, plus additional as desired
- Scoop out the seeds from your pumpkin and place in a colander.
- Rinse the seeds with water, removing as much pumpkin pulp as you can. Drain the seeds and then place on a rimmed baking sheet to dry overnight.
- The next day, remove any remaining pieces of pumpkin from the seeds.
- Preheat oven to 325 F degrees
- Place the seeds in a large bowl and add toss them with the olive oil. Sprinkle with garlic salt and toss once more to evenly coat the seeds.
- Spread the seeds on a clean rimmed baking sheet and bake for about 20-25 minutes or until golden brown, stirring halfway through.
- Taste and season with additional garlic salt if desired.
If you have trouble digesting pumpkin seeds, boil them for 10 minutes before you let them dry overnight.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g