It’s Halloween time again! Time for the kind of fun that returns us to childhood joys! Even if Halloween isn’t your deal, roasted pumpkin seeds are a absolutely delicious autumn treat, and you should make them. We previously shared a recipe for seed roasting, however, it has been revised and improved this year. Here’s our new recipe for roasted pumpkin seeds:
Roasted Pumpkin Seeds
1 Cup Pumpkin seeds
4 Cups Water for boiling, plus more for rinsing
1 tsp Olive oil
Salt to taste
Other seasonings as desired
- Separate seeds from pumpkin flesh as much as you can.
- Rinse seeds in cool water and place in a medium sized pot. Cover with water, add several shakes of salt, and bring to boil. Boil for about 10 minutes.
- Drain seeds and spread out on a baking sheet. Leave seeds out to dry most of the way, or leave out overnight before proceeding to the next step.
- Heat oven to 375°. For every cup of seeds, toss with 1 tsp olive oil, salt as desired, and any other seasonings that you prefer.
- Spread out in a thin layer on a baking sheet and bake for 15-20 minutes or until lightly browned, stirring occasionally.
- Allow to cool completely before eating.
Seasoning options are unlimited! Try things like chili powder, seasoned salt, or a blend like sea salt, lemon, and rosemary.
Improvements from previous recipe:
When using butter, even vegan, the seeds brown far too quickly. The texture of the seeds doesn’t come out quite right, because they turn dark before they’re really fully roasted. Butter also leaves seeds with a greasy coating, even after cooking and cooling. This is probably because you can’t roast them for long enough to cook all of the butter off without them burning. This new recipe provides a better texture and flavor with perfectly roasted seeds!pepit