Don't throw away those seeds on Halloween when you're done carving your pumpkin. A simple roast with salt and butter turns the seeds into a crispy treat (but try some of the other flavor suggestions!)
1 1/2 cup raw whole pumpkin seeds
1/2 tablespoon butter, melted
1 pinch salt
Preheat oven to 300 degrees F.
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Some Flavor Combinations for Gourmet Pumpkin Seed Snacks
Italian Style Pumpkin Seeds -- Italian Seasoning Blend, Parmesan Cheese, Olive Oil, Salt and Pepper
Pumpkin Pie Pumpkin Seeds -- Cinnamon, Ground Ginger and Pinch of Nutmeg, Butter
Greek Style -- Lemon Pepper Seasoning Blend, Oregano, Salt, Olive Oil
Buffalo Wings Pumpkin Seeds -- Butter, Tabasco Sauce, Salt
Carol8
Use fresh seeds for the best flavor and texture; if possible, roast seeds shortly after carving the pumpkin.
Try different flavor combinations to find your favorite; sweet and savory options both work well.
If your seeds are very wet from the pumpkin, pat them dry with a paper towel before roasting.
Add a splash of Worcestershire sauce or soy sauce for a savory twist.
Add a sprinkle of nutritional yeast for a cheesy, vegan-friendly flavor.
Keep an eye on the seeds toward the end of the baking time since they can go from perfectly golden to burnt rather quickly.
Use the seeds to sprinkle on salads, soups, or yogurt.
Pumpkin seeds, also known as pepitas, are the edible seeds of the pumpkin fruit. They are packed with nutrients, including magnesium, zinc, and healthy fats.
You can roast the seeds from any type of pumpkin. However, larger pumpkins may have tougher seeds compared to smaller varieties like sugar pumpkins, which tend to be more tender and flavorful.
You can substitute any cooking oil, such as olive oil, coconut oil, or avocado oil, for butter. The flavor may change, however.
Bake the seeds for approximately 45 minutes at 300 degrees F, but cooking time may vary depending on your oven and the amount of moisture in the seeds. They should be golden brown and crispy when done.
You can experiment with various seasonings, such as garlic powder, cumin, smoked paprika, or even sweet flavors like cocoa powder or coconut sugar for dessert-style seeds.
Store the roasted pumpkin seeds in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator, where they can last for several weeks.
You can freeze roasted pumpkin seeds. Store them in a freezer-safe container or bag, and they can last for up to 6 months. Thaw them at room temperature before consuming.
Pumpkin seeds are high in protein, healthy fats, and dietary fiber. They also contain important nutrients such as iron, magnesium, and zinc, making them a nutritious snacking option.
For crunchier seeds, soak them in salted water for a few hours before roasting. This helps to draw out moisture which can lead to an extra crispy result.
You can process roasted pumpkin seeds in a food processor until smooth to make pumpkin seed butter. You can also add sweeteners or flavors to it.
You can roast pumpkin seeds in an air fryer at 300 degrees F, which usually takes less time and can result in an even crunchier texture. Alternatively, seeds can also be cooked on the stovetop in a skillet over medium heat, stirring frequently.
Baking Sheet: To spread the pumpkin seeds in a single layer for even roasting. Using a non-stick baking sheet or lining it with parchment paper can help prevent the seeds from sticking.
Mixing Bowl: For tossing the pumpkin seeds with melted butter and salt, as well as for mixing in any additional flavor variations.
Measuring Cups and Spoons: For measuring the butter and pumpkin seeds.
Spatula or Spoon: For stirring the pumpkin seeds on the baking sheet during roasting.
Savory Soup: Pair roasted pumpkin seeds as a crunchy garnish for a creamy butternut squash soup. The nuttiness of the seeds adds texture and complements the sweetness of the squash beautifully.
Salad Topping: Use the seeds to add a nice crunch to a fresh green salad. The toasty flavor of the seeds can add to the overall taste while providing a contrast to the crisp vegetables and any creamy dressings.
Cheese Board Companion: Serve the roasted pumpkin seeds alongside a cheese platter. Their slight saltiness and crunch can balance the rich and creamy varieties of cheese.
Granola Blend: Add the flavored pumpkin seeds into a homemade granola mix. Their nutty essence can complement oats, dried fruits, and honey.
Trail Mix: Create a trail mix using the roasted pumpkin seeds along with nuts, chocolate chips, and dried fruits. The seeds provide a protein boost and a satisfying crunch.
Breakfast Bowls: Top your morning oatmeal or yogurt with roasted pumpkin seeds for a nice crunch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
October 5, 2012
so helpful Thank you
October 31, 2011
Fantastic taste! I would recommend only 20-25 minutes baking time.
October 30, 2010
i tryed this recipe for the first time this is the first time i have ever made pumpkin seeds and i love them!!
October 31, 2008
I just prepared this recipe with Garlic Powder, Onion Powder, Cayenne Pepper and Salt. After I removed the seeds from the oven, I put them in a bowl and added suger. They taste great! I am expecting them to be a hit at our Halloweed Party on the 31st.