Roasted Pumpkin Seeds
(American Halloween snack)
Image by notbrucelee
Roasted pumpkin seeds are a Halloween favorite, and making them is a great activity for kids. Turn making them into a family tradition every year at pumpkin-carving time.
Makes about 2 cups
Ingredients
- Pulp and seeds from 1 medium-sized pumpkin
- Water -- 4 cups
- Salt -- 1/4 cup
- Oil or melted butter -- 2 tablespoons
Method
- Preheat oven to 375°F. Separate the pumpkin seeds from the pulp and discard pulp. Place seeds in a colander and rinse well.
- Bring the water and salt to a boil in a medium-sized saucepan. Add the pumpkin seeds, return to a boil and let simmer for one full minute. Then cover the saucepan tightly and remove it from heat. Let the pumpkin seeds soak for 10 to 20 minutes, then drain.
- In a large bowl, toss the pumpkin seeds with the oil and spread them out in a single layer on a baking sheet. Bake in the preheated oven, tossing occasionally, until browned and crisp, about 30 to 40 minutes. Remove, cool completely and store in an airtight container.
Roasted Pumpkin Seed Variations
- Southwestern Pumpkin Seeds: Toss the soaked pumpkin seeds with the oil and 2 teaspoons chili powder.
- Indian Pumpkin Seeds: Toss the soaked pumpkin seeds with the oil and 1/2 teaspoon curry powder.
- Spicy Pumpkin Seeds: Toss the soaked pumpkin seeds with the oil and 1/2 teaspoon cayenne pepper.
- Sweet Pumpkin Seeds: Toss the soaked pumpkin seeds with the oil and 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground ginger. Roast a little longer at 325°F to prevent burning.
- Teriyaki Pumpkin Seeds: Toss the soaked pumpkin seeds with the oil and 1 tablespoon teriyaki sauce. Roast a little longer at 325°F to prevent burning.
- This recipe works for seeds from all kinds of winter squash. The seeds from smaller varieties of pumpkin and squash will be more tender.
