Carving pumpkins this season? Don’t throw away those pumpkin seeds! We’ll show you how to roast pumpkin seeds for the perfect healthy snack.
Do you love roasted pumpkin seeds as much as I do? I’m a roasted seeds fanatic in general. This time of year when there’s pumpkins o plenty, pumpkin seeds are my go to seeds. Yes I just played favorites. Sometimes I buy pumpkins just to roast the seeds. Yes, it would be easier to just buy them at the store in a nice little zip lock bag but where’s the fun in that.
Brace yourself, I’m just going to come out and say it. This is a dirty job. You’re going to have to really get in there and get your hands dirty for this one. I know I know, we must suffer through though to get to the goodness that is roasted seeds.
How Do You Clean Pumpkin Seeds?
Once you’ve selected the perfect pumpkin (am I the only one who stares at pumpkins before picking just the right ones?) carefully cut the top off of your pumpkin. You may want to line your work area with newspaper at this point, it’s about to get messy. Scoop out the insides and place them a large bowl. I know what you’re thinking when you’re looking at that pile of pulp.
We soldier on to the no fun part (if you happen to love this part let’s team up next time.) Separating the seeds from the pulp. Don’t by shy, get in there and go for it. I find holding up the stringy pulp and pulling them down into a separate bowl works best for me. I get the majority of the seeds before having to go in to meticulously remove the rest.
Do you Have To Soak Pumpkin Seeds Before Baking?
Once you’ve got the bulk of the pulp removed we move to soaking the seeds. This will get the remainder of the pulp. Swishing them around generally brings up the pulp so you can remove it with a slotted spoon, or who am I kidding, your hands (I mean we’ve already been elbow deep in the pumpkin at this point.)
How Do You Roast Pumpkin Seeds?
Pat the seeds dry and then we’re ready to season and bake them to golden perfection. Just remember not to crowd the pans, you’ve worked so hard up until this point and the goal is crispy seeds!
Now what are you going to do with all these seeds besides snack on them? I’d love to hear what creative ways you enjoy them?
- pumpkin seeds
- 2-3 tablespoons extra virgin olive oil
- kosher salt
- Scoop pumpkin innards into a large bowl. Separate seeds from pulp as best you can.
- Transfer seeds to a large bowl of water. Continue separating remaining pulp from seeds. Drain.
- Place seeds onto a kitchen towel and pat dry.
- When dry, transfer to a bowl, toss with olive oil and salt to taste.
- Preheat oven to 350 degrees.
- Onto a rimmed baking sheet lined with parchment or a silicon mat, arrange seeds in a single layer. Use multiple baking sheets if necessary.
- Bake until golden. Approximately 30-40 minutes. Stir seeds half way through so they toast evenly.
- When cool, store in an airtight container.
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Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g