howtoroastpumpkinseeds.pdf

When it comes time to carve your pumpkin for Halloween don’t deny yourself one of the best taste treats of the season, roasted pumpkin seeds.  After all you are going to be up to your elbows in pumpkin goo, why not have one more reward for all the effort.  Believe me, once the pumpkin is carved, the process of roasting the seeds is almost as easy as popping corn…

…and maybe just a little bit yummier if you add all sorts of tasty enhancements!

Instructions:

1) Rinse pumpkin seeds under cold water and pick out the pulp and strings. This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried. Place the seeds in a big bowl of water and rub them between your fingers to remove the pumpkin flesh. 

2) Then place in a colander and let drain for 15-20 minutes.
  

3) Place the clean seeds on a cookie sheet and let dry thoroughly for about 20 minutes.

To speed the process use a blow dryer, if you are like me, turn that baby on high, we have seeds to roast and eating to do.

4) Preheat the oven to 350 degrees.

5) After the seeds are dry, place on a greased baking sheet (non-stick spray works great) in a single layer.

6) Add butter… 

…and salt for a very simple recipe. 

7) Bake for about 5 minutes, stir the seeds and add a little more butter and salt.

8) Continue baking for about 20 more minutes or until seeds start looking…well toasted!

9) Allow to cool, then store in an air tight container, that is if any are left. 

For a few different recipes try…

1. Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worcestershire sauce
2. Lemon:  4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
3. Halloween:  4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
4. With a kick: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
5. Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter,
6. Cinnamon and Salt:1 teaspoon salt and 1/2 teaspoon ground cinnamon

N

ow as far as eating, that is easy; find a nice comfy chair, place chair on front porch.  Light a pumpkin or two.  Open a favorite beverage and start chowing down…..and most of all have a Happy Halloween from Matt and Shari.

Matt

 
© 2009.  mattandshari.com, all rights reserved.

Comments (3)

Subscribe to this comment's feed

...
written by Marie, October 07, 2009

I'm going to have to try some of these other spices on my pumpkin seeds this year. Sounds interesting.

p.s. Looks like you're putting that kitchen island to good use.
How is it working out?

• 
• +0
• 
• 

...
written by Marie, October 24, 2009

I cooked up a stuffed sugar pumpkin yesterday for supper, but beforehand I roasted the seeds using your "Savory" recipe. They were a big hit.
*** Also, I was amazed at how easy it was to separate the seeds from the pulp using the bowl of water method that you suggested. All these years of roasting pumpkin seeds, and I never thought of doing that. Soooooo much easier.
THANKS!

• 
• +0
• 
• 

...
written by Cathy 48315, November 14, 2009

We used to wash and rinse our seeds, but a few years ago, someone was in a big hurry to roast seeds and they didn't get washed. Since then we don't bother because they turned out having more of a 'pumpkiny' flavor when roasted. Really yummy.

Have you ever roasted SQUASH seeds? Years ago I got to thinking, why would they be any different than pumpkin seeds? I roasted some the same way and now we're hooked! Some squash seeds actually have a better flavor than pumpkin seeds! The only downfall, there aren't as many per squash and we fight over them!



I have to say what a big kick I got out of your 'blow dryer' method! I laughed hysterically, then thought maybe you were on to something. When we tried it here, we had dried seeds flying off the cookie sheet!

• 
• +0
• 
•