Roasting pumpkin seeds makes a healthy snack tasty. A simple pumpkin seed roasting method: To make this recipe, use pumpkin seeds from one medium-sized pumpkin.
Melted butter or olive oil Salt (optional) Optional seasonings (garlic powder, smoked paprika, cayenne pepper, cinnamon)
Instructions: Get rid of seeds: Separate pumpkin seeds from flesh after carving. You can scoop them with your hands or a spoon. Rinse the seeds in a colander under cold water to remove pumpkin pulp.
Some people boil the seeds in salted water before roasting to soften the shells and improve flavor. Add pumpkin seeds to boiling water and simmer for 10 minutes. Thoroughly drain them.
Dry the Seeds: Spread the seeds on a clean kitchen towel or paper towels in a single layer. Pat them dry with another towel or paper towels. To get crispy roasted seeds, eliminate as much moisture as possible.
Start by preheating the oven to 300°F (150°C). For easy cleanup, line a baking sheet with parchment or aluminum foil.
Season the seeds: Put dry pumpkin seeds in a basin. Toss them in olive oil or melted butter to coat. Add salt and your favorite spices, such as garlic powder, smoked paprika, cayenne pepper, cinnamon, or your favorite blend. Mix carefully to season seeds evenly.
Roast Pumpkin Seeds: Spread seasoned pumpkin seeds in a single layer on the baking sheet. Avoid overcrowding for even roasting. Preheat the oven and place the baking sheet. Roasted pumpkin seeds are great alone or over salads, soups, and vegetables. Find your favorite seasonings by experimenting!
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