Roasting Pumpkin Seeds

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Marissa Grooms, our Gather-extraordinaire holding the egg beater, helped carve the pumpkin in yesterday’s video. She took home the seeds to try her hand at roasting them. See below for her pictures and tips to achieving a delicious snack!

Do your best to separate the seeds from the pumpkin guts, then rinse them under cool water in a collander.  Pick out any remaining pumpkin material.
Boil the seeds in a pot of water, seasoned with 1 1/2 tsp sea salt (this step can be omitted if you’re in a pinch). 
Strain the seeds and gently dry with a towel.
Pour them into a bowl and pick your seasoning combination! ( I went with the Classic)
Classic: 1 cup seeds, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp pepper, 1 tsp paprika, 1 tsp kosher salt.
Spread the seeds in a single layer on a baking sheet and roast for 15-20 minutes in a 325 degree oven, depending on how crunchy you prefer them.
ENJOY!!

Classic: 1 cup seeds, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp pepper, 1 tsp paprika, 1 tsp kosher salt.

Spicy:
1 cup seeds, 2 tbsp olive oil, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp cajun seasoning {optional}.

Italian:
1 cup seeds, 2 tbsp olive oil, ¼ cup grated Parmesan, ½ teaspoon Italian seasoning

Sweet:
1 cup seeds, 2 tbsp olive oil, 1 tablespoon brown sugar, ½ teaspoon cinnamon

Savory:
1 cup seeds, 2 tbsp olive oil, 1 teaspoon seasoned salt, 1 teaspoon white vinegar {Note: Add the vinegar after roasting.}

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