How to Roast Pumpkin Seeds
Pumpkin seeds, when roasted, make a great snack and can be used to add crunch to salads and soups. While you can buy pumpkin seeds at the store year-round (they’re called pepitas), they’re so much better when freshly roasted.
Seed the Pumpkin
Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin and into a bowl.
Clean the Seeds
Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot them with paper towel
Dry the Seeds
Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Toss the seeds with olive oil and salt. Return to the oven and bake until crisp and golden, about 20 more minutes.
- Sweet Toss with cinnamon and sugar (do not use salt in step 4).
- Indian Toss with garam masala; mix with currants after roasting.
- Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
- Italian Toss with grated parmesan and dried oregano.
- Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
Pumpkin seeds have two parts: a crunchy white hull and green seeds. Both are edible. They are full of minerals, proteins and fiber. Eat up!