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Roasted Pumpkin Seeds
Tip 1: Wash fresh seeds thoroughly.
There are two ways to go about this. If you are the kind of person who gets disgusted when you step into a lake and feel slime-covered pebbles slip between your toes,
then I'd suggest using the water method: scrape the seeds and guts out into a large bowl, cover the them with water, then start picking the seeds out.
The seeds float and the guts will mostly sink, making this relatively simple. A few extra changes of water and you're good to go.
If, on the other hand, you have a high slime tolerance, then the best way to do it is to scrape your pumpkins' guts out into a large bowl, then just
shove your hands right in there and aim for the guts.
When you get a good chunk of guts in your hand, squeeze as tightly as you can. The seeds should pop out from between your fingers cleanly, while you're be left
with a tangle of goop in your fingers. Bonus points if you moan braaaaaaiiiiiiiinnnnnnsss as you do this.
Tip 2: Dry the seeds before roasting.
It's tough to evenly coat damp seeds with oil, and it's tough to roast seeds evenly without an oil coat.
To dry your seeds the slow but easy way, start
by giving them a preliminary pat down with paper towels on a rimmed baking sheet, then spread them out and throw them in a 200°F oven, stirring occasionally until dried.
This will take about an hour.
To dry your seeds the faster, more difficult, but far more fun way, give them the same paper towel treatment, then go after them with a hair dryer or a heat gun.
This works best using one of those fancy hair dryers my wife has that lets you change both the speed of the fan and the heat.
You want high heat, low fan. I accidentally switched the hair dryer over to high fan once and the result was like one of those game shows from the '80s where they
put you in a glass box with money blowing around in it and you have to catch as much as you can. Except with pumpkin seeds, not cash.
Tip 3: Coat the seeds with oil.
See the second half of the first sentence of Tip 2. Oil helps you toast evenly. Added bonus: it gives your salt somewhere to stick.
Tip 4: Season well.
Food is bland without salt. Snack-y foods that you eat with your fingers taste even more bland because you expect them to be salty. Plus it's no fun licking your
fingers after eating a handful of pumpkin seeds if there's no oily, salty residue left on them. Salt your seeds.
Tip 5: Roast at a moderate temperature.
Roasting pumpkin seeds is just as much about drying them out as it is about evenly coloring them. Roast at too high a temperature and see how spots in your oven
or on your roasting pan will manifest themselves. Some seeds will come out burnt, while others will still be tough and raw. I like to go at 325°F, making sure to
stir the seeds every now and then so that they cook evenly. It takes about 25 minutes.
Tip 6: Cool before storing.
Even after your seeds come out of the oven, they aren't completely dry. They'll continue to let off moisture as they cool. Pack them up hot, and this moisture will
turn them tough and stale. Let them cool completely before storing them at room temperature in an air-tight container.
SALTY PUMPKIN SEEDS
INGREDIENTS
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt
DIRECTIONS
1.
Preheat oven to 350°F.
2.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
3.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
4.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
5.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
SPICY ROAST PUMPKIN SEEDS
INGREDIENTS
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
1 tablespoon red pepper flakes
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
DIRECTIONS
1.
Preheat oven to 350°F.
2.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
3.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
4.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
5.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
GINGER ORANGE ZEST PUMPKIN SEEDS
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon grated orange zest
DIRECTIONS
1.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
2.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
3.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
4.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
CHEESY ROAST PUMPKIN SEEDS
INGREDIENTS
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
1/4 cup Parmesan or Pecorino cheese
1 tsp coarsely ground black pepper
DIRECTIONS
1.
Preheat oven to 350°F.
2.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
3.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
4.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
5.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
CINNAMON SUGAR ROAST PUMPKIN SEEDS
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
DIRECTIONS
1.
Preheat oven to 350°F.
2.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
3.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
4.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
5.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
PUMPKIN SEEDS WITH LEMONGRASS, CHILI, AND TOASTED COCONUT
Finely chop the tender bottom section of two stalks of lemongrass along with 2 Thai chilies. Stir this together with a tablespoon of honey, a tablespoon of fish sauce, and a teaspoon of lime juice along with a half teaspoon of grated lime zest and a minced garlic clove. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. As soon as the seeds come out of the oven, toss them with the lemongrass mixture in a large bowl. Return to the baking sheet and bake for an additional five minutes before allowing to cool.
Toss the cooled seeds with toasted flaked coconut and finely minced cilantro.
PUMPKIN SEEDS WITH GARLIC AND PARMESAN
Combine 2 tablespoons of butter and 2 minced garlic cloves with a pinch of red pepper flakes in a small sautée pan and cook over medium-low heat just until the butter foams and the garlic is fragrant. Set aside.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, removing them from oven half way through roasting. Toss with the garlic oil and continue roasting. When cool, toss with a few tablespoons of finely grated parmesan and chopped parsley or basil.
PUMPKIN SEEDS WITH BROWN BUTTER AND SAGE
Heat 3 tablespoons of butter in a small skillet, swirling, until golden brown and nutty. Immediately add 2 tablespoons of chopped sage leaves and 1 tablespoon of lemon juice (the butter will spatter, so stand back!). Remove from heat.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, using the browned butter sauce in place of the oil. Toss with additional fresh sage as soon as they come out of the oven.
PUMPKIN SEEDS WITH CURRY AND MINT
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, tossing with 2 teaspoons of curry powder before roasting. When cool, toss with 1/4 cup chopped fresh mint and 2 teaspoons fresh-squeezed lime juice.
PUMPKIN SEEDS WITH HONEY MUSTARD AND THYME
Combine 1 tablepsoon honey with 1 tablespoon dijon mustard, 1 teaspoon picked fresh thyme leaves, and 1 tablespoon canola, vegetable, or olive oil.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with honey-mustard mixture and return to oven for five minutes.
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