Had I only tried this sooner. I always thought that it would be way cumbersome to clean the seeds after you scoop them out of the pumpkin, that I would just throw it all on the compost. Well, this year, I (finally) git smart and decided to try roasting pumpkin seeds. Now in my defense, since I am not from here, pumpkins are not the main focus of our entire fall season, so I really did not grow up wit the pumpkin mania that hits the US every year 😉
To make cleaning them easier, scoop the seeds out first, using a spoon. Then remove all the stringy stuff. Place he seeds in a collander and with the water running, using your dish brush, clean and swirl the seeds.
Let them drip a little then spread on paper towels and allow to dry. Season with ingredients below and spread in a single layer on a (aluminium foil lined for easy clean up) baking sheet. Roast in a preheated oven at 325 for 20-25 minutes or until the seeds pop! (Haha, anyone remember ‘ Music & Lyrics‘ ? ), stir after 10 minutes.
But to make your life even easier, I tried it out in the toaster oven, and it works there too, yay for easy and quick! What can I say, I am a busy girl and the toaster oven has served as my version of a microwave lately.
Below recipes are for about 1 cup seeds, use less oil, if your pumpkin had less seeds or you’re using squash seeds. Unless of course, you had a zombie squash, then things are different…
- toss pumpkin seeds with 1-3 tsp oil (depending on amount and size of seeds)
- 1/2 tsp salt
- toss pumpkin seeds with 1-3 tsp basting oil
- 1/2 tsp salt
- 1/2 tsp paprika, sprinkle on 5 minutes before done roasting*
- (if you’re really into spice, use cayenne instead)
* Note: If attempting in the toaster oven, put the paprika on AFTER the seeds are roasted
Sorry no more toasted seed pictures, the seeds are too tasty to wait and do you know how hard it is to make beige or brown little seeds look pretty in a picture? 🙂
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