Roasted pumpkin seeds -
If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife knife blade angled in , and pulling off the top.
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Preheat the oven to °F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
Bake on the top rack until the seeds begin to brown, 5 to 20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack.
Let the pumpkin seeds cool all the way down before eating. Either crack to remove the inner seed a lot of work and in my opinion, unnecessary or eat whole. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.
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Use limited data to select content. List of Partners vendors. Easy Snacks and Appetizers Pumpkin. Roasted Pumpkin Seeds An easy extra step makes this pumpkin seed recipe hands-down the best around.
By Elise Bauer. Elise Bauer. Elise founded Simply Recipes in and led the site until She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process. In This Recipe Expand. De-Gooping the Seeds. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them.
Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp. Line a baking sheet with parchment paper. Bring to a boil. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated.
Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.
If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. I have never boiled my seeds before and found that step very helpful in making the seeds more tender.
I used 2 teaspoons of real butter and sea salt. I baked at for 25 minutes like your recipe called for and there was no crunch so I raised the heat to like I do when I roast vegetables.
Baked another 15 minutes and these were the best seeds I have ever roasted. Reply Cherie November 9, , pm Great!!! Reply Hope Santonocito October 31, , am This recipe was perfect! The video was step by step and flowed very quickly.
I just want to make the recipe. I did subscribe because it was easy and to the point. Thank you! Reply Bridget October 15, , pm An easier recipe than I have made before. I used cinnamon and a little cayenne seasoning on mine and loved it.
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Easy Roasted Pumpkin Seeds Leave a review. Watch the Video. PREP 10mins COOK 25mins TOTAL 35mins.
How to Calorie tracking app pujpkin pumpkin seeds at home. You Calorie tracking app even use this method for other winter Vitamin C supplements like butternut Rasted. Related: We love this homemade pumpkin puree! The first time I ever looked into how to roast pumpkin seeds I was in mid-scoop of carving a pumpkin. Is that you, too? They are so tasty, you can do it throughout fall and winter. You can even roast the seeds of other hearty squashes.
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