Roasted Pumpkin Seeds Recipe – Love and Lemons

We like to make this roasted pumpkin seeds recipe after carving pumpkins within the fall. Crisp and golden brown, they’re a simple, scrumptious snack!

Let’s make roasted pumpkin seeds! As an alternative of tossing the seeds out of your Halloween Jack-O-Lanterns this 12 months, save them to make this roasted pumpkin seeds recipe. It’s a scrumptious fall snack or salad topper—the seeds come out good and crunchy, with a toasty, nutty taste that I completely love.

I’ve experimented with numerous completely different strategies for the right way to roast pumpkin seeds over time, and I’ve discovered that this straightforward one is my favourite. It requires 3 components (plus elective seasoning, if you happen to like) and has 3 primary steps. Kiddos may also help out right here too. My son Ollie loves separating the seeds from the squishy pumpkin flesh!

Not carving pumpkins this fall? You may nonetheless make this recipe! It really works properly with the seeds from any sort of winter squash. Butternut, delicata, spaghetti squash… They’re all truthful sport!

Learn how to Roast Pumpkin Seeds

My methodology for the right way to roast pumpkin seeds has 3 simple steps:

1. Minimize
2. Clear
3. Bake

Let’s begin with Step 1. When you’re carving a pumpkin, reduce a circle across the stem and raise off the lid. Use a spoon to scoop the slimy flesh and seeds out of the pumpkin and to scrape them off the underside of the lid.

When you’re working with one other sort of winter squash, reduce the squash in half vertically and use a spoon to scoop out the seeds. If the squash is just too laborious to chop, heat it complete in a 425°F oven for 10 minutes earlier than slicing it open.

On to Step 2! Soak the seeds and hooked up flesh in a big bowl of water. The seeds ought to float to the highest, making it simpler to separate them from the stringy pumpkin flesh.

Switch to a colander and rinse the seeds to take away any extra flesh.

Then, unfold the seeds on a kitchen towel and blot them dry. Get them as dry as you may earlier than you roast them. This can assist them crisp up within the oven.

Lastly, roast the seeds. Toss the dried pumpkin seeds with olive oil and salt, and unfold them in a single layer on a parchment-lined baking sheet. Roast at 300°F for 35 to 45 minutes, stirring midway, till golden brown and crisp.

That’s it! Enable the seeds to chill and crisp on the baking sheet for a couple of minutes earlier than you season and serve.

Recipe Suggestions

• Dry the seeds earlier than roasting. In case your seeds are damp once you put them within the oven, they gained’t crisp up as they bake. Ensure that to dry them properly earlier than roasting.
• Unfold them in a single layer. In the event that they’re crowded collectively, they’ll steam and soften as an alternative of changing into golden brown and crunchy.
• Spice them up! Need to take your roasted pumpkin seeds to the subsequent degree? Spice them up with smoked paprika, cayenne pepper, curry powder, or any spice mix you like. Currently, I’ve been tossing mine with a sprinkle of do-it-yourself chili powder once they come out of the oven. SO scrumptious!

Extra Favourite Pumpkin Recipes

When you love these roasted pumpkin seeds, strive certainly one of these pumpkin recipes subsequent:

Roasted Pumpkin Seeds

Prep Time: 30 minutes minutes

Cook dinner Time: 35 minutes minutes

Serves 4

This roasted pumpkin seed recipe is SO enjoyable to make within the fall! You should utilize any sort of winter squash seeds right here – traditional pumpkin, kabocha, butternut, delicata, acorn, and many others. – however notice that the roasting time will differ relying on the dimensions of the seeds. The time listed beneath works properly for bigger seeds like pumpkin and kabocha. Smaller seeds will want much less time.

Cook dinner ModeForestall your display from going darkish

• Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to take away extra flesh from the seeds. Lay the seeds in a single layer on a kitchen towel and dry them completely.

• Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Unfold in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring midway, till golden brown and crisp.

• Toss with a number of sprinkles of chili powder and serve.