The Best Way to Roast Pumpkin Seeds

Brooke Newberry
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Fall has arrived, pumpkins are in tow. Whether you’re baking with them, roasting them, or carving them – leftovers will inevitably be the pumpkin’s remnants, hiding our favorite fall snack in its goopy flesh. This surplus mustn’t be ignored or wasted. Mine through the remains and keep those pumpkin seeds. Did you burn them last year?  Were they too chewy?

Make them better:

Take the extra time to pre-cook seeds in salted, boiling water before roasting them. This extra step allows the salt to infuse the entire seed (not just the outside), enabling the seeds to develop a better crunch during roasting, giving them a deeper toasted taste, overall.

For 1 cup of seeds:  Rinse the seeds first and make sure all the pumpkin matter is off the seeds. Pat dry. Bring the seeds, 3 cups of water, and 2 tablespoons of salt to a boil. Simmer for about ten minutes. Drain.

Place the seeds in a mixing bowl, coat with the ingredients of your choice, and toss well. Spread the seeds in a single layer on a baking sheet. Bake at 400°F for about 25 minutes or until a golden color. Let cool completely before eating. Store them in an airtight container.

Set the seeds out for gatherings or munch on these by themselves, throw them in soups as garnishes, toss in salads, or match their flavor profiles and add them to bread batters.

Spice them like this:

For every 2 cups seeds

Curried: Toss with 1 tablespoon olive or neutral oil, salt to taste, and then add a teaspoon of garam masala or curry powder to the seeds. 

C&C: Simply roast with 1 tablespoon oil, celery salt and cumin.  Use olive or a neutral oil.

Deep spice: Roast them with 1 tablespoon of coconut oil, 1 teaspoon smoked paprika and 1 teaspoon of chipotle. 

Spiced and sweet: Toss with 2 tablespoons maple syrup, cinnamon, and salt.

Sweet heat: Season with some salt, 1 tablespoon olive oil, and then toss in a flavored sugar. Try it with spicy green chili sugar (find from local spice market).

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