Have you ever wondered how to roast pumpkin seeds so they are nice and crunchy and oh so yummy? Keep reading to find out how.
It’s that time of year when the pumpkins are ripening in the garden, and I’m busy roasting and preserving them to enjoy at a later time. You can see how I do this here. I love baking with pumpkin, especially pumpkin muffins, and use it year round.
Another great snack from the pumpkin is the pumpkin seeds. If cooked correctly, these are so crunchy and delicious. When I cook them up and leave them in a bowl on the counter, they quickly disappear because everyone loves to grab a few as they walk by.
Are Pumpkin Seeds Healthy?
Pumpkin seeds are nutritious and full of antioxidants. They are a source of healthy fats, magnesium, and zinc. Read more about pumpkin seeds in this article.
How to Roast Pumpkin Seeds
- Remove pumpkin seeds from the pumpkin and place in a bowl.
- Add enough water to the bowl to cover the pumpkin seeds and let them soak for a bit. The pieces of pumpkin that are in the seeds will float to the top and you can then remove these pieces.
- Pour the pumpkin seeds and water into a colander to let the water drain out.
- Place the pumpkin seeds in a pot and cover with water. I like to add a little salt to the water as well.
- Bring the water and pumpkin seeds to a boil, and boil for 10 minutes.
- Remove the pot from the burner and pour the water and pumpkin seeds back into the colander to drain. Allow the pumpkin seeds to dry a little while the oven is preheating to 400°F.
- Pour olive oil onto a baking sheet (approximately 1 Tbsp per cup of seeds).
- Place the seeds onto the baking pan and stir to coat the seeds in oil.
- Add salt to the pumpkin seeds to taste.
- Roast the seeds in the oven for 15-20 minutes or until golden brown.
- Enjoy!
Roasted Pumpkin Seeds
Follow these instructions to get crunchy, delicious pumpkin seeds.
Ingredients
- pumpkin seeds
- olive oil
- salt
Instructions
Remove pumpkin seeds from the pumpkin and place in a bowl.
Add enough water to the bowl to cover the pumpkin seeds and let them soak for a bit. The pieces of pumpkin that are in the seeds will float to the top and you can then remove these pieces.
Pour the pumpkin seeds and water into a colander to let the water drain out.
Place the pumpkin seeds in a pot, and cover them with water. I like to add a little salt to the water as well.
Bring the water and pumpkin seeds to a boil, and boil for 10 minutes.
Remove the pot from the burner and pour the water and pumpkin seeds back into the colander to drain. Allow the pumpkin seeds to dry a little while the oven is preheating to 400°F.
Pour olive oil onto a baking sheet (approximately 1 Tbsp per cup of seeds).
Place the seeds onto the baking pan and stir to coat the seeds in oil.
Add salt to the pumpkin seeds to taste.
Roast the seeds in the oven for 15-20 minutes or until golden brown.
Enjoy!