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.
Salty and Sweet Pumpkin Seeds
1 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
1 tablespoons unsalted butter, melted
1 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.
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