How to Perfectly Roast Pumpkin Seeds

While I should have been memorizing all of the enzymes and pathway intermediates involved in the tricarboxylic acid cycle, I was instead sitting in the coffee shop dreaming up how to roast these pumpkin seeds and if they should be savory…garlic, rosemary, pepper…or sweet…sugar, cinnamon, cocoa powder.

Priorities, right?

Upon opening my spice cabinet, the first thing I saw (or, rather, the first thing to fly forward and almost gouge out my left eye) was garlic powder.  Our kitchen may look semi-organized upon first glance, but just open a cabinet and you will realize the level of deception that underlies this household.

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This post will give you detailed instructions on how to put those slimy pumpkin guts to delicious use! If you’re feeling up to it after an intense pumpkin carving sesh, roast up the seeds and bask in all of their their zinc-vitamin E-vitamin-K-and-healthy fat-rich glory.

 Sooooo…got my flannel on, my Netflix blarin’, and mother nature’s perfect snack.  Welcome, Fall. Welcome.

1. The first and most labor-intensive step is to wash all the orange guts off of the seeds.  I found the best way to do this was to pick at them over a colander with cool running water.  There really is no easy and quick way to do this, but it’s the most important step so suck it up. Yummies are to follow, I promise, and it will all be worth it.

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2. This may seem like a weird next step, but it makes the seeds easier to digest and creates a crunchier seed.  Once the seeds are cleaned, throw them in a pot of water along with 1 tsp of salt and bring to a boil. Once the water begins to boil, lower the heat so the water simmers and cook, uncovered, for 10 minutes.  Also, pre heat your oven to 325 degrees!

3. Throw the seeds back in the colander and then spread them out on a few paper towels and pat dry.  Just give ’em a little pat, we don’t need them any drier than my Thursday night biochemistry lecture. Got enough of dat. Thanks.

4. Toss the seeds in a bowl with a 1/2-1 tsp of oil.  I used olive oil because I ended up making savory seeds but you could try coconut oil if you’ve got a sweet tooth that needs a little TLC.

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5. Next, spread the seeds out on a cookie sheet, being careful not to let any overlap or you could end up with (god forbid) unevenly cooked seeds.  The horror.  Sprinkle the punkin seeds with a generous amount of whatever spices you have dreamt up while other, actually important things in life need your attention. I chose garlic powder (or did the garlic powder choose me?) pepper, and sea salt.  Other combinations could include rosemary, chili pepper, cayenne pepper, herb salt…you get the idea.  If you’re going the sweet route, maybe brown sugar, nutmeg, cinnamon, cocoa powder, or ground cloves.

6. Bake at 325 for around 8-10 minutos, then open the oven and stir the seeds.  Bake again for another 8-10 minutos, watching the seeds like a hawk so they do not burn. Test a few right out of the oven; they’re done when they feel crispy and look lightly golden brown. Let the seeds cool completely before storing them in an air tight container. Add to salads, soups, or just snarf by the handful 😉

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2 Comments

  1. VERY useful information! I have struggled with this question frequently throughout the years — thank you, SSP!

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