It closing in on that wonderful time of the year that we all refer to as pumpkin mania fall! Everywhere you look, you can find pumpkin everything. It is great and I love it! That also means it is time to roast pumpkin seeds!
We love to grow and harvest our own pumpkins to freeze pumpkin puree’ from them in mason jars. There are always a lot of pumpkin seeds left for us to roast and enjoy.
I’ve written all about how to harvest, cure, and store your pumpkins so they will be ready for you to process them when it is time!
We don’t let any part of our pumpkins go to waste. The pigs eat the innards and outer peels.We clean the seeds to save some for next years crop as well as roasting some.
They are always delicious and get eaten up way too fast. Maybe I should start stashing a little away so I have a midnight snack. I don’t think my family would appreciate that much though.
How to roast pumpkin seeds
Ready to be cleaned
After we remove the seeds from the pumpkin and separate them from the “guts” we wash the seeds under running water until they are clean of any pumpkin flesh. This takes a little while but it is well worth the effort!
Rinsing in a strainer
Next we set aside some seeds to dry for the following year and then boil the rest for ten minutes with about 1 1/2 teaspoons of sea salt.
Boiling in salt water
After the boil, we strain them and towel dry them. They don’t have to be completely dry, just not dripping water. Once they are drained and dried we place them in a bowl and season them.
This is where you can get creative here and season them how you like. We like to use olive oil, sea salt, organic black pepper, and Bragg’s organic 24 season and herb mix.
I’m sure they would be delicious seasoned many different ways. I think I might try some with my ranch seasoning mix or my taco seasoning mix. That sounds really tasty!
Seasoning them
Now, we spread them in a single layer on a baking sheet and baked them at 325º for about 15-20 minutes. You want them to be a nice golden brown. Don’t they just look delicious?
Roasted in a single layer(ish)
This is one of our family’s favorite snacks. We look forward to roasting pumpkin seeds every fall. Not only is it a delicous snack but it is a great time of making memories together.
There you have it! So simple and delicious!
In a bowl for saving (or eating all at once)
That’s it! That’s how simple and easy it is to roast pumpkin seeds for a delicious and healthy snack!
Roasted Pumpkin Seeds
Roasted pumpkin seeds are simple to make and delicious too.
Ingredients
- Pumpkin seeds
- 1 1/2 tsp salt
- Oil or melted butter to coat
- Seasonings of choice
Instructions
- Clean seeds to remove any pumpkin pulp.
- Boil in water with 1 1/2 tsp salt for 10 minutes.
- Drain seeds and towel dry.
- Toss in oil or melted butter to coat seeds
- Stir in seasonings to taste
- Bake in single layer on baking sheet at 325 degrees for 15-20 minutes until golden brown.
- Serve once completely cool or store in airtight container.
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Mmmm. I love pumpkin seeds.
Simple and tasty. Thanks for sharing on the Homestead Blog Hop.
This is so interesting. Can one toast and eat the seeds of any pumpkin? What are the black seeds type?