Roasted Pumpkin Seeds

Okay so I’m a little late posting this one with Halloween just past, but there are still pumpkins to be bought and seeds to be roasted!  I don’t know why I never saved the seeds from making jack o lanterns before.  Too busy making art, I guess.  But this year we had particularly seedy pumpkins, so I decided it was time to try it.  The end result was quite tasty, sort of reminded us of popcorn actually.

Ingredients:

  • raw pumpkin seeds, cleaned of goop and rinsed
  • 2 cups of water per cup of seeds
  • 1 tablespoon of salt per 2 cups of water
  • seasonings of choice
  • olive oil

Directions:

  1. Boil the cleaned seeds in the salted water for approximately 10 minutes.
  2. Drain and blot.
  3. Preheat oven to 400 degrees.
  4. Drizzle olive oil on a cookie sheet and spread the seeds in one layer.
  5. Bake for 10-20 minutes or until seeds begin to brown.  Our were ready at 15 minutes.
  6. Once baked, sprinkle with seasonings of your choice.  We used cumin, chili powder, and garlic powder for a Mexican flare.

Printable version.

2 thoughts on “Roasted Pumpkin Seeds

  1. This is the first year my friend and I didn’t roast the seeds from the pumpkins we carved. We were just so tired and in a hurry to get ready for Disney World. But I love pumpkin seeds. We never boiled them though…just washed them and roasted them. What does the boiling do? Make both the taste and the texture better? I need to try that next time!

    • It softens them a bit and infuses the salt through them better.

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