The Perfect Roasted Pumpkin Seeds Recipe

Introduction

Roasting pumpkin seeds is a simple way to transform leftover seeds into a crunchy, flavorful snack. With just a few basic ingredients, you can enjoy a healthy treat perfect for snacking or topping your favorite dishes.

Ingredients

• 1 cup raw pumpkin seeds
• 2 tablespoons extra virgin olive oil, melted butter, or coconut oil
• 1 teaspoon kosher salt, adjust to taste
• Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, etc.
• Large bowl of water to soak seeds overnight (optional)

Instructions

1. Step 1: Cut the top off the pumpkin with a sharp knife, then cut it in half. Using a large metal spoon, scrape out the guts and remove the seeds from the stringy bits. Place the seeds in a fine mesh strainer and rinse thoroughly.
2. Step 2: Separate the seeds from the pulp and rinse under cold water to remove any remaining bits. If not soaking, pat the seeds dry with a paper towel and proceed to step 4.
3. Step 3 (optional): Soak the cleaned seeds in a bowl covered with water overnight. This helps aid digestion and nutrient absorption. The next day, strain and pat the seeds dry.
4. Step 4: Toss the dry seeds with your choice of olive oil, melted butter, or coconut oil and salt. Add any optional seasonings you prefer.
5. Step 5: Line a baking sheet with parchment paper and spread the seeds in a single layer.
6. Step 6: Roast the seeds in a 350°F (175°C) oven for 20-30 minutes, stirring occasionally until golden brown and crunchy. Watch closely to prevent burning.
7. Step 7: Remove from the oven and let cool before enjoying as a snack or topping.

Tips & Variations

• Try different spices like smoked paprika or cinnamon sugar for unique flavors.
• Soaking seeds overnight can make them easier to digest and enhances texture.
• Use melted coconut oil for a subtle tropical twist.
• Be sure to spread seeds in a single layer to ensure even roasting.

Storage

Store roasted pumpkin seeds in an airtight container at room temperature. They will stay fresh for one to two weeks. To re-crisp, warm them briefly in a dry pan or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast pumpkin seeds without soaking them?

Yes, soaking is optional. You can roast seeds immediately after rinsing and drying, but soaking may improve digestibility and texture.

How do I know when the pumpkin seeds are done roasting?

The seeds are done when they turn golden brown and are crunchy to the bite. Stirring occasionally helps them roast evenly and prevents burning.

The Perfect Roasted Pumpkin Seeds Recipe

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This recipe details the perfect way to roast pumpkin seeds to achieve a crunchy, flavorful snack. It includes tips for removing and preparing seeds, optional soaking to enhance digestibility, seasoning ideas, and roasting instructions for golden brown results. Ideal for enjoying as a standalone snack or as a topping on salads and soups.

• Author: Sana
• Prep Time: 10 minutes (plus optional overnight soaking)
• Cook Time: 20-30 minutes
• Total Time: 20-30 minutes (excluding soaking time)
• Yield: About 1 cup roasted pumpkin seeds 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Seeds Preparation

• 1 cup raw pumpkin seeds
• Large bowl of water (optional, for soaking)

Seasonings and Oil

• 2 tablespoons extra virgin olive oil, melted butter, or coconut oil
• 1 teaspoon kosher salt, adjust to taste
• Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, etc.

Instructions

1. Removing the Seeds: Carefully cut the top off the pumpkin and then cut it in half. Using a large metal spoon, scrape out the pulp and separate the seeds. Rinse the seeds thoroughly under cold water using a fine mesh strainer.
2. Prepare Seeds: Remove any remaining pulp by rinsing the seeds under cold water in a colander. If not soaking, pat the seeds dry with a paper towel and proceed to seasoning.
3. Soak the Seeds (optional): Place the clean seeds in a large bowl, cover with water, and soak overnight. This helps improve digestion and nutrient absorption. The next day, strain and pat dry thoroughly.
4. Season Seeds: Toss the dry pumpkin seeds with olive oil or your chosen fat and kosher salt. Add any optional spices at this stage to enhance flavor.
5. Spread on Prepared Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned seeds in a single layer for even roasting and easy cleanup.
6. Roast: Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, stirring occasionally to ensure even toasting. Roast until seeds are golden brown and crunchy but watch carefully to prevent burning.
7. Cool and Enjoy: Remove from oven and allow seeds to cool completely. Enjoy as a snack or use as a crunchy topping for salads and soups.
8. Storage: Store roasted pumpkin seeds in an airtight container at room temperature for up to two weeks to maintain freshness.

Notes

• Soaking seeds is optional but recommended for improved digestibility and nutrient absorption.
• You can customize the seasonings according to your taste preferences, ranging from savory to sweet.
• Keep an eye on the seeds while roasting to prevent burning as ovens may vary.
• Use parchment paper for easier cleanup and to prevent seeds from sticking to the baking sheet.
• Store seeds properly to keep them fresh and crunchy.

Keywords: roasted pumpkin seeds, pumpkin seeds snack, how to roast pumpkin seeds, healthy snack, pumpkin seed recipe