Pumpkins are one of the most versatile vegetables– this recipe shows you how to roast and flavor your own pumpkin seeds; nothing goes to waste!
How to Roast Pumpkin Seeds
What you’ll need:
- Raw pumpkin seeds (separated the seeds from the pumpkin flesh)
- Sieve or strainer
- Baking Sheet
- Ingredients as below
Step 1: Put raw pumpkin seeds in a strainer or sieve and wash them well. Let them strain the water for 10 minutes.
Step 2: Spread them on a baking sheet and dry them in a warm oven (120-150’F) for 10 minutes. Remove from the oven.
Step 3: Preheat oven to 275’F. Spread the seeds evenly over a cookie sheet and lightly baste the seeds with seasoning as below. Once seasoned, bake for about 30-50 min in the preheated oven, stirring every 5 minutes, until crisp, dry and golden brown.
Salted Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons salt
Salt and Vinegar Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon vinegar, 1 teaspoon salt
Cinnasweet Pumpkin Seeds:
2 cups dry pumpkin seeds, 1 tablespoons melted butter, 1 tablespoon brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 1 tablespoon white sugar.
Pepper and Lime Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons lime juice, 1 teaspoon pepper, 1 teaspoon salt (I sprinkled extra cayenne at the end—I LOVE spicy)
Extra Spicy Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon Tabasco sauce, 1 teaspoon cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper
