roasted pumpkin seeds
I love all things pumpkin, as you probably already know.
Roasted pumpkin seeds are one of my favorite things about the pumpkin season because I can try all kinds of flavors! I make batch upon batch of these little beauties, and I’m constantly asked how it’s done. It takes a lot of waiting time, but if you have a day at home—I work from home, so my every day is at home—you can easily knock out a couple batches.
Our student worship team had a pumpkin carving party, and they saved all the seeds for me.
They even removed a bunch of the bigger pieces, so I didn’t spend a ton of time doing that. I dumped them in a big bowl of water and let them soak overnight.
When they soak in water, they expand a bit and the other pieces of pumpkin are weighed down by the water. Soaking them is the easiest way to remove all the slimy pieces of pumpkin. I’ve tried removing each piece, and it is a pain.
Once they’ve soaked in water for a while, follow these steps:
Use a strainer to skim the top part of the bowl.
Transfer those seeds to a towel for drying.
Don’t use a paper towel; the seeds will stick to it as they dry, and you’ll be scrubbing paper towel off them.
Turn your oven to 250 then add 2T of butter for every 1C of seeds on a pan. Put the pan in the oven to melt the butter.
Once the butter is melted, add your seasoning:
Above is salt and pepper; I hardly every measure the amount of seasoning I put on, but I’ve read 1T of seasoning per 1C of seeds is a good estimate. I can promise I do more than that.
Once the oven is preheated, put the seeds on the pan and mix them with the butter and seasonings. The seeds will still be pretty damp, and that’s okay. If you think they’re not covered well, add more butter or oil.
Set a timer for 20-30 minutes, and stir the seeds every time the timer goes off.
On the fourth or fifth time, take out a seed and let it cool then eat it. I like mine really crunchy, but you’ll be able to test the consistency of the seed to know how much longer it needs to roast.
Once it’s a golden brown (or at the crunchiness you prefer), take the seeds out of the oven and let them cool.
My salt and pepper seeds turned out perfectly, but my brown sugar cinnamon seeds needed a little help keeping the seasoning on them, so i let them cool in a pile.
Now you’re free to eat and share with others!
So far this season, I’ve made salt and pepper, brown sugar cinnamon, and ranch. After my annual birthday pumpkin carving party, I plan to make garlic Parmesan, lemon pepper, and pumpkin spice...along with any other requested flavors. ;)
What flavors have you made in the past? What flavors would you like me to try to make?