Roasting Pumpkin Seeds
Roasting pumpkin seeds is a simple and delicious way to reduce food waste while enjoying a healthy snack. Whether you’re carving a jack-o’-lantern in the fall or cooking with pumpkins year-round, don’t toss those seeds! Packed with nutrients like magnesium, zinc, and protein, roasted pumpkin seeds make the perfect crunchy snack or salad topper.
In this post, we’ll walk you through the process of turning fresh pumpkin seeds into a tasty treat, from cleaning and seasoning to roasting them to perfection. We’ll also share a few creative flavor ideas so you can customize the seeds to your liking. Whether you prefer them salty, sweet, or spicy, roasted pumpkin seeds can easily suit any craving.
Roasting pumpkin seeds is quick and requires minimal ingredients, making it a fun family activity. It’s also a great way to introduce kids to the idea of cooking with whole foods. So, grab those seeds, and let’s get started! You’ll have a crunchy, nutritious snack ready in no time.
Washing & Drying the Pumpkin Seeds
Before roasting pumpkin seeds, cleaning and drying them correctly is essential to ensure an even, crispy roast. Here’s how to do it:
1. Separate the seeds from the pulp: Once you’ve scooped out the seeds from your pumpkin, place them in a bowl of cold water. Swirl the seeds around to loosen the stringy pulp. Most seeds will float to the top, making it easier to skim them off with your hands or a strainer.
2. Rinse the seeds: Transfer them to a colander and rinse them under cold water. This helps remove any remaining bits of pumpkin flesh. Don’t worry if a few pieces cling on—they’ll dry off during roasting.
3. Dry the seeds: Spread the cleaned seeds on a clean kitchen towel or paper towel. Pat them dry thoroughly to remove excess moisture. For the best roasting results, let the seeds air dry for at least 30 minutes to an hour or overnight. The drier the seeds, the crispier they’ll become in the oven.
Once clean and dry, your seeds can be seasoned and roasted to crunchy perfection!
Roasting
Roasting pumpkin seeds is a simple and rewarding process. Here’s the best way to achieve crispy, flavorful seeds:
Ingredients:
- Pumpkin seeds (cleaned and dried)
- Olive oil or melted butter
- Salt (or other seasonings of choice)
Instructions:
- Preheat your oven: Set your oven to 300°F (150°C). This lower temperature ensures the seeds roast slowly and evenly without burning.
- Season the seeds: Place the dried pumpkin seeds in a bowl. Drizzle with a small amount of olive oil or melted butter (about 1-2 teaspoons per cup of seeds). Toss to coat them evenly. At this stage, you can season with salt or add garlic powder, smoked paprika, cinnamon, or any other spices you like.
- Spread on a baking sheet: Arrange the seeds in a single layer on a baking sheet lined with parchment paper or lightly greased. This helps them roast evenly and prevents sticking.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking. Keep an eye on them; the seeds can go from golden to burnt quickly.
- Cool and enjoy: Once golden brown and crispy, remove the cookies from the oven and let them cool. They’ll continue to crisp up as they cool.
Enjoy your roasted pumpkin seeds as a snack, or sprinkle them over salads and soups!
Letting Them Sit
Letting roasted pumpkin seeds sit for a few minutes after coming out of the oven is an important step for a couple of reasons:
1. Crisping Up:
As the seeds cool, they become crispier. While they may seem slightly soft or chewy straight out of the oven, resting dissipates heat, enhancing their crunch. Skipping this step may leave you with less crispy seeds.
2. Even Distribution of Flavors:
Allowing the seeds to cool also helps the flavors settle. During the resting period, the seasonings and oil have a chance to fully adhere to the seeds, intensifying the flavor in each bite.
3. Safety:
Freshly roasted pumpkin seeds can be pretty hot, especially in the interior. Letting them cool for a few minutes helps avoid burns, making them safer and more enjoyable to eat.
In short, a brief rest after roasting ensures you get the ideal crunchy texture and bold flavor from your pumpkin seeds.
6 Responses
My children look forward to roasted pumpkin seeds every year. After I rinse the seeds, I let them sit in salty water overnight, spray the roasting pan with nonstick oil, and let ’em brown. They have become a family tradition.
Cindy, you are right. It should have read 300 degrees F and they are roasted anywhere from between 30 and 40 minutes being sure to stir them occasionally.
I have enjoyed pumpkin seeds since childhood. I have found that if you rinse the seeds and salt them with sea salt immediately, the salt will stay on long enough for them to roast and will be absorbed into the seeds, making for great taste and a lot less mess while eating.
Spray some Pam on a plate and microwave them for three minutes, one minute at a time. They come out just fine, and it’s a lot faster!
300F ideal temp to roast
I roasted spaghetti squash seeds the same way as the pumpkin seeds. I soaked them in salt water overnight and, the next day roasted them in my toaster oven at 300 F for about 30 to 40 minutes. The squash seeds were fuller than the pumpkin seeds and just as tasty!