Yesterday, I pureed a pumpkin. Now it’s time to roast the pumpkin seeds! Here is a quick and easy tutorial on how to roast pumpkin seeds.
Here’s my pumpkin from a local farm I volunteer at.
Half it and gut it (see how to roast and puree the pumpkin meat here.)
Separate the pulp from the seeds. Do NOT wash the seeds, you will wash away the oils and flavor.
Lay out on a cookie sheet and let them dry overnight.
My seeds are nice and dry. I am a plain and simple gal when it comes to my pumpkin seeds. Salt and olive oil only. I have seasoned them a dozen different ways, but this is my favorite. If you want to kick it up a bit, here are some options:
- sugar (brown or regular)
- chili powder
- cayenne pepper
- curry powder
Drizzle a little olive oil. Just enough to coat. I used 1-2 teaspoons.
I sprinkled 2 pinches of salt.
Stir. Spread out in a single layer.
Roast at 250 for 30-60 minutes. Keep an eye on them. Once they brown, they go from slightly toasted to burnt quickly. Mine took 40 minutes. They are done when they are slightly golden.
The toasted seeds are good by themselves or on soups or salads.