How to Roast Pumpkin Seeds
Once you get started carving pumpkins, you’re going to find yourself with a whole bunch of pumpkin seeds. Instead of throwing them away, turn them into a delicious snack! Roasting pumpkin seeds takes a little bit of extra effort, but the results are so worth it!
- Separate the pumpkin seeds from the other pumpkin pulp. A good way to do this is by putting them all in a colander and running them under water while using your hand to separate the seeds from the rest.
- Optional Step: Some people like to soak their pumpkin seeds in salt water before roasting them. You can do this either by putting them in a bowl of salt water to soak for 8 hours or by boiling salt water and letting the pumpkin seeds simmer for 10 minutes.
- Place the rinsed seeds on a baking sheet to dry for at least half an hour.
- Now it’s time to season them ! Pumpkin seeds will need something for the seasoning to stick to, so first, coat them in olive oil, butter, or margarine. There are a lot of delicious ways you can season pumpkin seeds. Some people like their seeds seasoned with good old salt and pepper, others like to use garlic seasoning, cinnamon and sugar, chili powder, hot sauce, barbecue seasoning, or worcestershire sauce. Note that if you soaked your pumpkin seeds in salt water first, they will already have a salty flavor to them, so be careful not to over-salt them later. If you’re looking for some inspiration, check out AllRecipes.com or another site for seasoning recipes.
- Place seeds on a non-stick baking sheet (be sure to only have one layer of seeds per baking sheet) and bake at 350℉ for 45-55 minutes or until nice and golden brown. Be sure to either rotate the baking sheet or give it a shake every once in a while to prevent them from burning.
- Once they’re done to your liking, let them cool and enjoy!