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Roasted Pumpkin Seeds

Pumpkin seeds can be roasted and enjoyed plain or with several combinations of seasonings.
Remove the pumpkin seeds from the pulp. Rinse and dry.

Some flavoring combinations include:
• Tossing with a bit of melted butter and salt before roasting
• Tossing with canola oil and garlic salt before roasting
• A little sugar and a little salt will help to caramelize and give a very satisfying flavor
• Bake plain and sprinkle with seasoning salt or Cajun spice immediately after removing from the oven.
• For those who want salt free pumpkin seeds, after baking and while still hot sprinkle with no-salt curry powder or garlic powder.

For roasting, lay out the pumpkin seeds as prepared above and place in a preheated 325 degree oven. Bake until they turn a light golden color, stirring every so often to ensure even cooking. Sprinkle with desired seasonings. The green, hulled seeds can also be toasted. Simply place in a sauté pan over medium high heat and swirl around until aromatic. Transfer to a dish and
sprinkle with salt.
Remember use a lower temperature to retain nutrients when roasting.

Baked and seasoned pumpkin seeds will keep for a couple of days at room temperature in a tightly sealed container or a zipper
bag. For storage up to a week, place in the refrigerator. For longer storage, freeze the roasted pumpkin seeds.



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