Tip of the Week – Roast Pumpkin Seeds!
As we prepare for the annual tradition of carving a Jack O’ Lantern, consider roasting those pesky pumpkin seeds! And when Busy Bee promises to do “the legwork” for you, this was a perfect example! I tested several tricky pumpkin seed recipes at home and ended up with a smoke filled kitchen, and yucky, charbroiled seeds!
And so, here is my road tested recipe for successful pumpkin seed roasting:
Roasted Pumpkin Seed Recipe
- Preheat the oven to 300 degrees.
- Clean as much of the “stringy stuff” off of the seeds as you can. This is done most easily right after the seeds have been removed and before the pulp dries.
- Rinse the seeds in a colander, pat dry with paper towels and put them into a small bowl.
- For every one cup of seeds that you’ve “extracted,” add 1 T. of olive oil and ½ t. coarse salt, stirring to coat.
- I found that a medium sized pumpkin yields about one cup of seeds. (Don’t ask how many pumpkins were harmed in the preparation of this recipe!)
- Spread the seeds in a single layer on a baking sheet and roast for about 40 minutes, maybe a little less, stirring occasionally.
- You can serve the seeds warm, or let them cool and store in an airtight container!
- If you want to get creative, season the seeds before baking with a pinch of a spice like chili, garlic, cumin, cayenne pepper, flavored salt, onion, or curry.
Try roasting pumpkin seeds this Halloween and let me know how it goes! Happy Halloween to all of you!
Tags: roasted pumpkin seeds, pumpkin, seeds, roasted, pumpkin seeds, roasted seeds, how to roast pumpkin seeds
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We do this every year, Host Bee, thanks!
And you might want to mention next time to hold a few seeds out (before roasting) to plant next spring. We kept 6 in a bag in the garage over the winter, and were rewarded with a 25-foot vine and a dozen pumpkins–at least until the squirrels got to them!!
I do ours with sugar, cinnamon, all spice, and nutmeg. Mmmmmm can almost smell them now….. The only problem we has is that they never last long!