Experience the crunch and flavor of Roasted Pumpkin Seeds. This wholesome snack is not only delicious but also quick to prepare. They’re perfect for parties or just a solo snack session. Follow our easy recipe to make yours!
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Roasted Pumpkin Seeds Recipe
Ah, the glorious pumpkin season! While everyone is busy making pies, don’t overlook the hidden gem inside your pumpkin – the seeds! Our Roasted Pumpkin Seeds recipe offers a snack that is not only easy to make but also packed with nutrition. All you need is 20 minutes for prep and 45 minutes in the oven. It’s that simple!
Let’s talk about the ingredients, shall we? The basic recipe calls for just three ingredients – raw whole pumpkin seeds, melted butter or vegetable oil, and a sprinkling of salt to taste. The butter or oil helps the seeds crisp up perfectly in the oven, while the salt gives that irresistible savoriness that’ll have you munching by the handful.
The process is straightforward too. It starts with scooping out the seeds from your pumpkin, followed by separating them from the pulp. A pro tip: Make sure you dry the seeds as thoroughly as possible. The drier they are, the crisper they’ll become.
Not only are Roasted Pumpkin Seeds a fantastic snack, but they’re also incredibly versatile. Store them in an airtight container, and you’ve got yourself a go-to munchie for up to two weeks. And the best part? You can get creative with your seasoning. Try different spices and ingredients to coat the seeds and suit your taste buds.
Some people even swear by boiling the seeds before roasting them to ensure even cooking. That’s entirely optional but could be a fun experiment if you’re keen on kitchen adventures.
These Roasted Pumpkin Seeds are a snack you shouldn’t miss out on this pumpkin season. They’re simple, delicious, and offer a nutritious alternative to your usual munchies. So, the next time you’re scooping out a pumpkin, remember the treasure inside and get roasting!
Oven Roasted Pumpkin Seeds: Ingredients & Equipment
To make Roasted Pumpkin Seeds, you will need …
Ingredients
- raw whole pumpkin seeds – from a fresh pumpkin, of course!
- melted butter or vegetable oil – for roasting and flavoring the seeds.
- salt – or other seasoning to flavor the seeds.
Equipment
- large spoon or ice cream scoop – to scoop the seeds out of the pumpkin.
- large bowls – one to wash the seeds and separate them from the pulp and another for mixing the seeds with the oil or butter and salt.
- colander and clean kitchen towel – to drain and dry the seeds.
- baking sheet – to roast the pumpkin seeds.
How to Roast Pumpkin Seeds
Scoop out the seeds. Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
Clean the seeds. Place the seeds and pulp in a large bowl and cover them with water. Use your clean hands to swish and move the seeds around, separating the seeds from the bits of pumpkin.
Drain the seeds and discard the stringy bits. Transfer the seeds to a colander. Discard the water and stringy pumpkin bits.
Rinse and dry the seeds. Rinse the seeds to remove any remaining pumpkin bits. Transfer the seeds to a clean towel and pat them dry. Make sure to dry the seeds as much as possible, as this helps them crisp up in the oven.
Heat the oven and prepare the baking sheet. Preheat the oven to 300°F. Lightly grease a baking sheet and set it aside.
Combine ingredients. Toss the clean, dry seeds with butter or oil and salt in a large bowl.
Spread out the seeds. Spread the seeds into a single layer on the prepared baking sheet.
Roast the seeds. Bake for 45 minutes or until golden, stirring occasionally.
Cool then enjoy! Allow the seeds to cool completely before consuming or storing them.
Recipe for Roasted Pumpkin Seeds: FAQs
Yes, they are! Pumpkin seeds are rich in antioxidants, magnesium, zinc, and fatty acids, which are good for your heart and liver. They are also an excellent source of protein and fiber.
You can store them in an airtight container at room temperature for up to two weeks. Ensure they are completely cooled before storing to prevent moisture buildup.
Absolutely! One of the great things about roasting pumpkin seeds is how customizable they are. Feel free to experiment with various spices like garlic powder, chili flakes, or even some sweet options like cinnamon.
While butter or vegetable oil adds flavor and helps the seeds crisp up, some people opt for healthier oils like olive or avocado. The choice is yours, but a fat source is recommended for the best texture.
Boiling is an optional step some people use to make the seeds cook more evenly. If you decide to try it, boil the seeds in salted water for about 10 minutes, then dry them thoroughly before proceeding with the rest of the recipe.
Generally, yes. However, different pumpkins can yield seeds that vary in size and flavor. Seeds from sugar pumpkins are often recommended for their sweeter, nuttier taste.
Make sure to dry your seeds as much as possible before roasting.
Certainly. They are a great make-ahead snack. Just store them in an airtight container once they’ve cooled completely.
No, if stored in an airtight container, they can stay at room temperature. Refrigerating them is generally not recommended as it may affect the texture.
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Roasted Pumpkin Seeds
Equipment
Ingredients
- 1 ½ cups raw whole pumpkin seeds
- 2 teaspoons melted butter or vegetable oil
- ½ teaspoon salt more or less to taste
Instructions
- Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
- Place the seeds and pulp in a large bowl and cover them with water. Use your clean hands to swish and move the seeds around, separating the seeds from the bits of pumpkin.
- Transfer the seeds to a colander. Discard the water and stringy pumpkin bits.
- Rinse the seeds to remove any remaining pumpkin bits. Transfer the seeds to a clean towel and pat them dry. Make sure to dry the seeds as much as possible, as this helps them crisp up in the oven.
- Preheat the oven to 300°F. Lightly grease a baking sheet and set it aside.
- Toss the clean, dry seeds with butter or oil and salt in a large bowl.
- Spread the seeds into a single layer on the prepared baking sheet.
- Bake for 45 minutes or until golden, stirring occasionally.
- Allow the seeds to cool completely before consuming or storing them.
Notes
- Store the seeds in an airtight container at room temperature for up to 2 weeks.
- Some people swear by boiling the seeds before coating and baking them, making them bake more evenly. It’s an entirely optional step. If you want to try this method, once the seeds are rinsed in the colander (step 4), boil them in salted water for about 10 minutes, thoroughly drying the seeds after boiling them and proceeding with the rest of the recipe as written.
- Try different seasonings, spices, and ingredients to coat the seeds to change up the flavors!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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