Roasted Pumpkin Seeds

Summary

Servings: 
6
Prep time: 
15 minutes

Description

When you cut up your pumpkin to make purée for pumpkin pie, make sure you save the seeds! Pumpkin seeds can be toasted or roasted for tasty snacks. Just scrape the seeds out when you cut the pumpkin and clean them.

Use table salt, sea salt, or kosher salt, and add a dash of pepper if you like. There are all kinds of seasonings you might add—choose your favorite or see the variations below.

Ingredients

  • 1 pumpkin or squash
  • seasoning of choice

Instructions

  • Scoop out the flesh of the pumpkin or squash. Seperate as much of the stringy flesh from around the seeds as possible. Place the seeds in a sieve or colander and run under the tap, rubbing the seeds between your fingers to remove the remaining flesh.
  • Spread out on some kitchen paper to dry off.
  • When dry, toss the seeds in vegetable oil and add seasoning of choice: salt for purists, garlic or chilli salt for a kick, or sugar and cinamon powder for a sweet snack.
  • Spread out on a baking sheet and roast at 200C for about 30 mins till brown, shake every 10 mins or so to prevent burning. You could also dry roast on a large pan to achieve the same result.

Seasoning variation ideas:

  • Spicy Cajun Roasted Pumpkin Seeds: Spread the cleaned and dried pumpkin seeds on the prepared baking sheet. Toss the pumpkin seeds with 2 tablespoons of vegetable oil, 1 1/2 teaspoons of Cajun or Creole seasoning, 1/2 teaspoon of paprika, 1/4 teaspoon of Worcestershire sauce, and salt, as needed (depends on the saltiness of the Cajun seasoning). Add a dash of cayenne pepper for spicier seeds.
  • Garlic and Parmesan Roasted Pumpkin Seeds: Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Add 2 cloves of minced and mashed garlic and sauté until the garlic is tender and aromatic. Bake the pumpkin seeds following the recipe above; 10 minutes before they finish baking, toss them with the garlic and melted butter mixture. While they are still hot, toss the seeds with a few tablespoons of grated Parmesan cheese.
  • Pumpkin Spice Roasted Pumpkin Seeds: Toss the cleaned and dried pumpkin seeds with 2 tablespoons of butter or vegetable oil and 2 teaspoons of pumpkin pie spice. Bake as directed; sprinkle with 1 or 2 tablespoons of sugar while they are hot.
  • Curry Roasted Pumpkin Seeds: Toss the pumpkin seeds with the 2 tablespoons of vegetable oil, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of curry powder, and 1/2 teaspoon of cumin. Bake as directed.
  • Matcha Roasted Pumpkin Seeds: Toss the pumpkin seeds with 1 teaspoon of matcha or green tea powder along with the vegetable oil and salt. Bake as directed.

Notes

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development