Pumpkin season is here, and while carving jack-o'-lanterns or preparing your favorite pumpkin recipes, don’t toss those seeds! Pumpkin seeds are a healthy, delicious snack, and with just a little effort, you can clean, season, and roast them to perfection. Here's how to clean pumpkin seeds and roast them for a crispy, flavorful treat.
A Guide on How to Clean and Roast Pumpkin Seeds (In the Oven and on the Stove)
Step 1: Scoop Out the Seeds
When carving or cutting open a pumpkin, use a large spoon to scoop out the pulp and seeds. Place everything into a bowl and remove as much of the stringy pulp as possible by hand. This makes the cleaning process easier later on.
Step 2: Separate the Seeds from the Pulp
Fill the bowl with cold water and use your hands to separate the seeds from the pulp. The seeds will float to the top, making it easy to skim them off. Discard the pulp or save it for composting.
Step 3: Rinse and Dry the Seeds
Once separated, rinse the seeds thoroughly under cold water in a colander to remove any remaining pumpkin flesh. Shake off excess water, then spread the seeds on a clean kitchen towel or paper towels to dry. Drying is essential because wet seeds won’t roast as well, so let them sit for at least an hour or overnight.
Step 4: Season the Pumpkin Seeds
Now comes the fun part - seasoning! In a bowl, toss the clean, dry seeds with olive oil or melted butter. Add salt for a classic flavor, or get creative with spices like garlic powder, paprika, or cinnamon and sugar for a sweet twist.
Step 5: Roast the Pumpkin Seeds
- Roast the in the oven: Preheat your oven to 350°F (175°C). Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast the seeds for 20–30 minutes, stirring halfway through to ensure even roasting. They’re ready when they’re golden brown and crispy.
- Prepare them on the stovetop: Heat a large skillet over medium heat and add a small amount of olive oil or butter. Toss in the seeds, spreading them evenly in the pan. Stir frequently and toast for 10-15 minutes until they’re golden and slightly puffed. Add salt and your favorite seasonings like paprika or garlic powder during the last minute of cooking. Let them cool before enjoying - they’ll crisp up as they cool!
How to Season Pumpkin Seeds
- Spicy:Â Toss with olive oil, chili powder, cayenne, and a dash of lime juice.
- Sweet:Â Use melted butter, cinnamon, and sugar for a fall-flavored snack.
- Herby:Â Try rosemary, thyme, and a little garlic powder for an herby kick.
How To Store Roasted Pumpkin Seeds
Roasted pumpkin seeds can be stored in an airtight container for up to three months at room temperature.
Can I roast the seeds from any type of pumpkin?
Yes, you can use the seeds from any pumpkin or winter squash. Larger pumpkins tend to have larger seeds, which work great for roasting.
Can You Eat Raw Pumpkin Seeds
Yes, you can eat raw pumpkin seeds! They are a healthy snack packed with nutrients like protein, healthy fats, fiber, magnesium, and antioxidants. However, raw pumpkin seeds have a slightly chewier texture and a milder flavor compared to roasted seeds. If you prefer a crunchier texture or want to enhance their flavor, you can roast or toast them.
Eating raw pumpkin seeds is a convenient option if you're looking for a quick and nutritious snack or want to add them to smoothies, salads, or yogurt for an extra boost of nutrients.
What To Do with Pumpkin Seeds
- Roast for a crunchy snack: Season and bake them for a healthy, delicious snack.
- Add to salads: Sprinkle roasted pumpkin seeds on top for a crunchy texture.
- Top your oatmeal or yogurt: Add roasted seeds for extra crunch and nutrients.
- Use in granola or trail mix: Mix them with nuts, dried fruit, and chocolate for a healthy snack.
- Blend into pesto: Use pumpkin seeds instead of pine nuts for a nutty twist on pesto.
- Bake into bread or muffins: Add seeds to your favorite baked goods for a nutritious boost.
- Grind into pumpkin seed butter: Similar to peanut butter, but with a unique flavor.
- Use as a soup garnish: Sprinkle them on top of soups like butternut squash or pumpkin soup for extra flavor.
Favorite Fall Recipes
-
Curried Butternut Squash Soup - Warm, creamy, and infused with a hint of spice, this soup is the perfect cozy dish to brighten up any chilly day.
-
Beef and Sweet Potato Stew - Hearty, flavorful, and packed with tender beef and sweet potatoes, this comforting stew is the perfect meal to warm you up and satisfy your cravings
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Chicken Paprikash - comforting dish packed with tender chicken, rich paprika, and a creamy sauce, making it the perfect cozy meal for a flavorful weeknight dinner.
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Easy Herb Roasted Chicken - simple yet flavorful dish, with tender, juicy chicken infused with fresh herbs, perfect for an effortless and delicious meal.
- Beef Sizzle Steak -Â a quick, mouthwatering dish with tender, juicy slices of steak seared to perfection, perfect for a flavorful and satisfying meal.
How To Clean Pumpkin Seeds (and Roast Them!)
Ingredients
- Seeds from one pumpkin
- 1 - 2 tbsp olive oil or melted butter
- salt to taste
Optional seasonings:
- garlic powder
- paprika sweet or smoked
- cinnamon
- cayenne pepper
Instructions
- Scoop Out the Seeds: Cut open your pumpkin and scoop out the seeds and pulp using a spoon. Place everything into a large bowl.
- Separate the Seeds from Pulp: Fill the bowl with cold water. The seeds will float to the top while the pulp sinks. Use your hands to separate the seeds from the stringy pulp. Rinse the seeds under cold water in a colander to remove any remaining pumpkin bits.
- Dry the Seeds: Spread the cleaned seeds on a kitchen towel or paper towel and pat them dry. Make sure the seeds are as dry as possible before roasting to get that perfect crispiness.
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Season the Seeds: In a bowl, toss the dried seeds with olive oil or melted butter. Add salt and any desired seasonings like garlic powder, paprika, or cinnamon. Stir to coat the seeds evenly.
- Roast the Seeds: Spread the seeds in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-30 minutes, stirring occasionally, until the seeds are golden brown and crispy.
- Cool and Enjoy: Once roasted, remove the seeds from the oven and let them cool on the baking sheet for a few minutes. Enjoy them as a crunchy snack or sprinkle them over salads, soups, or yogurt!
- Dobar tek!
Notes
- Spicy: Toss with olive oil, chili powder, cayenne, and a dash of lime juice.
- Sweet: Use melted butter, cinnamon, and sugar for a fall-flavored snack.
- Herby: Try rosemary, thyme, and a little garlic powder for an herby kick.
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