It is always rewarding when we take the time to make something that we later enjoy. Today I decided to try roasting pumpkin seeds. I was using up a pumpkin for my Pumpkin-Apple-Squash Soup, and thought it better to use them, than to toss them. The oven was already going to be heated from baking the pumpkin, and I still had to clean the pumpkin out, so why not?
This is what I did and it turned out rather amazing!! So much so, that even my husband shared that they tasted just like popcorn. And you know what? They really do!!
Roasted Pumpkin Seeds!!
Preheat oven to 325 degree F.
After gutting your pumpkin, separate out the seeds and put in a bowl to collect until ready to use in preparation (such as after the pumpkin is in the oven cooking).
Once you have all the seeds you are able to retrieve, put them in a large bowl, covered with water and let them soak for about 10 minutes.
After soaking, use your hands to help remove all the pumpkin residue, as you really want to use nice clean pumpkin seeds for this snack.
Once cleaned, separate out of the water, and put into a small to medium sized stove top pot (depends on how many seeds you gather) and cover with water. Shake in some Himalayan (or Sea) salt (approximately 1 tsp.), and bring to a boil.
Once boiling, simmer for about 1o minutes uncovered over low heat.
Drain the seeds in a colander
Lightly pat dry on a tea towel (they will stick to a paper towel, but they are easily removed if you use this option).
In a clean bowl, place all your clean and boiled pumpkin seeds. Add in 1/2 – 1 Tbsp. Virgin Olive Oil and a little Himalayan salt and mix thoroughly together.
On a cookie sheet, spread out the pumpkin seeds so that they do not overlap.
Place in preheated 325 degree F oven and back for 10 minutes.
Remove and stir the seeds up (trying to turn them over so that the other side gets evenly baked.
Return to oven for another ten minutes.
You want the seeds to be golden, not brown. If cooked too much, the inside will be burnt.
Cool and enjoy!!
I do not remove the outer shell, so they will not look like pumpkin seeds you might find in your local grocery store. Due to the boiling and baking, these seeds are a go-to great tasting snack.
Now, if you want to add flavor, you can do that. Maybe add in some cinnamon, brown sugar, garlic, etc. Personally, I like these that I made, and will probably stick with this recipe.
My only disappointment? Since I used a moderate sized sugar pumpkin (used for pies) it only produce about a 1/2 – 1 cup of seeds. On the bright side, I won’t be eating too many at one sitting 🙂
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor