As autumn sets in and pumpkins grace our doorsteps, there’s one delicious tradition we can’t forget – roasting pumpkin seeds. It’s a satisfying and healthy snack that captures the essence of the season. In this guide, we’ll show you how to turn those pumpkin seeds into a crunchy delight.
Ingredients & Substitutions
To make these delectable roasted pumpkin seeds, you’ll need the following ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp extra virgin olive oil
- ½ tsp salt or seasoning salt
- ¼ tsp of your choice of seasonings (we recommend pepper, paprika, hot chili powder, and garlic powder)
Feel free to experiment with the seasonings to suit your taste. You can swap out the seasonings to create unique flavor profiles, making each batch a delightful surprise.
Helpful Tools
Before you embark to roast pumpkin seed, ensure you have these helpful tools ready:
- Baking sheet
- Colander
- Kitchen towel
- Oven
These tools will make the process smoother and ensure your pumpkin seeds turn out just right.
How To Roast Pumpkin Seeds
Now, let’s dive into the step-by-step process of making the perfect roasted pumpkin seeds:
Remove the pumpkin seeds from the pumpkin flesh and add them to a colander.
Rinse the pumpkin seeds thoroughly, and remove any small pieces of pumpkin flesh that remain.
Allow the pumpkin seeds to dry on a kitchen towel. Avoid using a paper towel as it might stick to the seeds during drying.
Once the seeds are properly dried, preheat your oven to 350°F (175°C).
Place the pumpkin seeds directly onto a baking sheet, and toss them with olive oil, salt, and your chosen seasonings, using clean hands. Ensure all seeds are evenly coated with the oil and seasoning mixture.
Roast the seeds in the oven for 12-15 minutes. Toss the seeds every 5 minutes to guarantee even roasting. They should be lightly browned, and you can test one to see if it’s crunchy.
Allow the roasted pumpkin seeds to cool, and then enjoy!
Tips & Tricks
To elevate your roasted pumpkin seed game, consider these tips:
- Experiment with various seasoning blends for unique flavors.
- Double the recipe for larger gatherings – they disappear quickly!
- Store any leftovers in an airtight container to maintain their freshness.
FAQ: How to Roast Pumpkin Seeds
Roasted pumpkin seeds are packed with nutrients like magnesium, zinc, and healthy fats. They make for a nutritious and satisfying snack.
While you can use pre-packaged seeds, nothing beats the flavor of fresh pumpkin seeds right from the pumpkin.
You can try cinnamon and sugar for a sweet twist or cayenne and lime for a spicy kick.
If stored in an airtight container, roasted pumpkin seeds can stay fresh for up to two weeks.
How to Roast Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tbsp extra virgin olive oil
- ½ tsp salt or seasoning salt
- ¼ tsp each other seasonings of choice (I used pepper, paprika, hot chili powder, and garlic powder)
Instructions
- Remove the pumpkin seeds from the pumpkin flesh and add to a colander.
- Rinse the pumpkin seeds thoroughly, and remove any spall peices of pumpkin flesh that remain.
- Allow your pumpkin seeds to dry on a kitchen towel. Do not use a paper towel as some of the tissue can get stuck to the pumpkin seeds as they dry.
- Once properly dried, pre-heat the oven to 350°.
- Place the pumpkin seeds directly onto a baking sheet, toss with olive oil, salt and spices using clean hands. Make sure all seeds are thoroughly coated in the oil and seasoning mixture.
- Roast in the oven for 12-15 minutes. Toss the seeds every 5 minutes to ensure even roasting. They should be lightly browned, you can test one to see if it's crunchy.
- Allow to cool, and enjoy!
Video
Notes
Nutrition
Conclusion: How To Roast Pumpkin Seeds
Roasting pumpkin seeds is a delightful fall tradition that yields a healthy and tasty snack. With a few simple ingredients and our easy-to-follow guide, you can enjoy these crunchy treats at home. So, embrace the season, and indulge in the simple pleasure of homemade roasted pumpkin seeds!
Perfect!! Thank you just what I needed super straight forward and simple. I know it depends on the age of the oven but loved this. Seeds came out excellent
Thanks so much, Lily! And yes, the time of roasting pumpkin seeds will totally depend on the efficiency and age of your oven, but should be in a similar range. I always recommend less time to ensure you don’t over-roast them 🙂