Easy Roasted Pumpkin Seeds

How to make roasted pumpkin seeds at home. You can even use this method for other winter squash like butternut squash. Continue with the easy Roasted Pumpkin Seeds recipe

Roasted Pumpkin Seeds

The first time I thought of toasting pumpkin seeds, I was carving a pumpkin. Are you also? Welcome and I have your answer below.

Spiced roasted pumpkin seeds

Halloween isn’t the only time to roast pumpkin seeds. They are so delicious that you can make them all fall and winter. You can even roast the seeds of other savory pumpkins. Consider butternut squash, spaghetti squash, and dainty squash. The method remains the same, although smaller seeds may not take as much time in the oven.

You may also be interested in: How to make homemade pumpkin puree from scratch to use in your favorite pumpkin recipes.

How to Roast Pumpkin Seeds (and Other Winter Pumpkin Seeds).

Don’t throw away these seeds, we turn them into a delicious snack!

After removing the seeds, they will be a bit messy. To clean them, pour them into a bowl of cold water. Shake the seeds a little, then scoop them out as they float.

They are mostly clean at this point, which is good because they have one more chance to clean. add the most Clean the seeds in a saucepan of boiling salted water. Then cook on low heat for about 5 minutes. This cleans the seeds and season them – how adding salt to boiling water flavors pasta.

Boil the pumpkin seeds before roasting.

Drain and rinse seeds. Remove remaining pumpkin pieces. Then dry them as best you can. The drier the seeds, the better they roast.

Scattered spiced pumpkin seeds on a baking sheet.

Mix the dried seeds with some oil. – Use olive oil, coconut oil or a nut oil like walnut. Add a pinch of spice – we used harissa in the photo, but curry powder or chili powder is wonderful too. Spread and toast the seeds in a single layer until crispy and golden on the edges.

Sprinkle those pumpkin seeds Dishes like ours Easy Pumpkin Mac and Cheeseour Quick and easy creamy vegetable soup (35 minutes), these 7 ingredients Roasted Pumpkin Soup or this Creamy noodles made from sweet potatoes and avocado (gluten-free).

Simply roasted pumpkin seeds

  • COOK

Flavor pumpkin seeds with pretty much anything you have in your spice cabinet. Boil the seeds in salted water for 5 minutes before toasting, cleaning and seasoning. Before cooking, dry the boiled seeds well, otherwise they will not turn brown and crackle.

Makes 1 1/2 cups

Watch us at the recipe

will need

1 1/2 cup pumpkin seeds

2 teaspoons fine sea salt, plus more for serving

2 teaspoons olive oil, melted coconut oil, or nut oil like walnut

2 teaspoons of your favorite spice mix like curry powder, harissa, and chili powder


    Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

    Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.

    In the meantime, collect the seeds from your pumpkin. Place the pumpkin seeds in a bowl of cold water and stir until the seeds float and are almost clean.

    Put the cleaned seeds in boiling salted water. Cook on low heat for 5 minutes. Drain and remove the pumpkin that is stuck to the seeds.

    Spread the seeds on clean kitchen towels and dry them well. Place the dried seeds on the prepared baking sheet. Add the oil and spices, then toss until well coated. Spread the seeds in a single layer. Bake for 10 to 25 minutes, depending on the size of the seeds, stirring the seeds at least once, until fragrant and golden around the edges.

Advice from Adam and Joanne

  • Harissa is sold in dried form as a curry powder, as well as in jars mixed with oil. We used Harrisa dry spice mix in the photos above. You can use harrisa already mixed with oil and omit the oil listed in the recipe above.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 2 tablespoons / calories 105 / protein 5g / carbohydrates 2 g / fiber 1g / total sugar 0g / total fat 9 grams / Saturated Fatty Acids 2 g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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