How to Roast Pumpkin Seeds at Home

How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds

In this article we’ll talk about “How to Roast Pumpkin Seeds”. Even though I don’t enjoy harvesting apples or eating cider doughnuts, I can’t let October pass without carving at least one pumpkin. And while my jack-o-lanterns never turn out to be quite as creepy as I had hoped, my roasted pumpkin seeds are consistently good and really simple to prepare at home. When I invite you around, that’s why; I’ve even been known to host pumpkin carving parties to increase my output. Here is how to carry it out at home.

Step 1: Select your pumpkin.

I’ve discovered that the seeds get bigger (and tougher) the bigger the pumpkin gets. I choose a medium-sized pumpkin because I don’t want to spend my evening crunching pumpkin seeds. You do you.

Step 2: Carve your pumpkin.

Okay, you’ve probably already done this, but let’s review quickly: Cut the pumpkin stem with a sharp knife, remove the top, and scoop out the insides (a serving spoon does a good job, as does an ice cream scoop). If the sticky, slimy pumpkin innards terrify you, summon the courage of the second-grade you who bravely handled an eyeball (well, a peeled grape) at a haunted house and plunge in. After scraping the sides and loosening any clingy strands with a fork, pinch the seeds from the pulp with your fingertips and place them in a basin.

Step 3: Prep the seeds.

I understand that you want to begin working on the jack o’lantern, but make the most of your time by finishing this first. Using your fingers, swirl the water-filled basin around the seeds to wash away any pulp that may have become lodged. After skimming the seeds from the surface with a slotted spoon, set the fruit on a clean kitchen towel to dry for about an hour. The wait is worthwhile: The seeds will crisp in the oven rather than steam if they are first allowed to dry, providing the most crunch. While you wait, carve a pumpkin!

Step 4: Season the seeds.

With a rack in the centre, preheat your oven to 325° F. On a rimmed baking sheet, spread out the dried pumpkin seeds. Add a few tablespoons of olive oil, a dash of kosher salt, and two teaspoons of your favourite seasonings. I typically choose a cayenne pepper and paprika mixture that is smoky, but I go with my gut. Za’atar, cinnamon, and even smoked paprika all work well. To ensure that each seed is well covered, really work the mixture with your hands.

Step 5: Roast!

It should take about 20 minutes to cook pumpkin seeds until they are toasted and golden brown. Halfway through, give them a shake to check on browning and make sure they’re baking evenly. This will take a bit longer if your seeds are huge or not completely dry, so keep an eye on things and be patient. As soon as the pumpkin seeds come out of the oven, toss them with a drizzle of olive oil and a few shakes of nutritional yeast for slightly cheesy pumpkin seeds.

Step 6: Munch

I adore topping creamy, coconutty squash soups and hearty fall salads with toasted pumpkin seeds.

To be completely honest though, I typically just eat them by the handful. A few (okay, five) Reese’s peanut butter cups on Halloween can be balanced out with this festive, seasonally appropriate snack.

So that’s all about “How to Roast Pumpkin Seeds” at home. Keep in touch for more interesting blogs. Also check the Food Blogs collection here.

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