How to Roast Pumpkin Seeds
3 Pumpkins
Tonight we carved our pumpkins that we bought from a local pumpkin patch. Our son wanted a smiley face and our daughter wanted a scary face. “It’s Halloween, so it HAS to be scary!”, she insisted. Our son dropped his pumpkin on the kitchen floor (on R.), which created a crack, so we decided his had a “mustache”.
Roasted Pumpkin Seeds
Pumpkin seeds ready for rinsing
2. Put the seeds on a baking sheet to dry overnight. Use parchment paper underneath if desired. 24 hours of drying time is best. Remove the remaining pulp the next day, when dry.
Dry pumpkin seeds before baking
3. The Next Day: Preheat oven 250 degrees F. Line baking sheet with foil.
4. Coat your dried seeds with melted butter or olive oil. Or maybe a little of *both*.
5. Sprinkle with sea salt. Toss every 15- 20 minutes. Bake for 1 hour until golden brown.
Great tips, thanks. Once baked and coated with butter/olive oil and sprinkled with salt, do you just eat them like they are, could they be used with salads or in any other meals/recipes?
Thanks
Hi Seed Parade – I do both. I eat them like they are and use for salad toppings & soup toppings (like butternut squash soup)
That’s great. Thanks!
Looking forward to trying these out
I SO love this time of year! Pumpkin!
Hi Marcela – oh yes, I do too! So beautiful here in Minnesota too with the leaves changing colors. And I just love anything pumpkin.