Posted by on Wednesday, October 24, 2012 in Veggie Dishes Everyone Loves

This Saturday is family pumpkin carving day. I adore pumpkin carving day. Anything that makes me feel like I’m back in school, happily lost in creating my own little spin on the latest art project, is a-ok by me.

I can never bring myself to do just a plain o’lantern. I have to create a spider o’lantern or an alien or Barbara Manatee or a squatty little owl. And then I take way too much pride in lighting it and displaying it – just right – on the porch come trick or treating time.

I’m a dork. But hey, it’s the little things, right?

Another thing to love about pumpkin carving is the snacks we get out of it. The snacks we literally get out of it – right out of the pumpkin. Grab those seeds, season them just right, and roast the pumpkin seeds in your oven to get all perfectly crunchy and toasty brown while you’re working on your orange masterpiece.

Here’s how to roast pumpkin seeds, along with three delicious ways we love to make them: kettle corn style; sweet, spicy, & savory; and basic salt & black pepper.

How to Roast Pumpkin Seeds
 
Prep time
Cook time
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Delicious, healthy pumpkin seeds are the perfect pumpkin-carving snack. Whether you’re pureeing your own pumpkin or creating your jack o’masterpiece, don’t let these little gems go to waste! They’re easy to roast to crunchy perfection. Here’s how to roast pumpkin seeds.
Author:
Recipe type: Snack
Yield: 2 cups
Ingredients
  • 2 cups pumpkin seeds (unshelled)
  • 2 tablespoons vegetable or canola oil
  • ¼ – ½ teaspoon kosher salt, to taste
  • Other seasonings/flavorings as desired (see below for three variations)
Instructions
  1. Heat oven to 325 degrees Fahrenheit.
  2. As you’re pulling the guts and seeds out of the pumpkin, place them in a large bowl.
  3. Lay three or four dish towels on the counter. Fill the bowl with water and, with your hands, work the seeds off of the innards, removing the innards. The pumpkin seeds will float. Skim the seeds off of the top of the water and place on the layer of towels.
  4. Allow seeds to dry for about an hour.
  5. In a medium bowl, toss the seeds, oil, salt, and other seasonings/flavorings as desired.
  6. Spread in a single layer on a large baking sheet.
  7. Bake for about 25 minutes. Starting at about 15 minutes, stir the seeds every five minutes and keep a close eye on them until they begin turn light golden brown.
  8. Remove from oven and let cool for 5 – 10 minutes. Serve.
  9. Pumpkin seeds will keep in a zippered bag at room temperature for about a week.

Three tasty roasted pumpkin seed recipes

Kettle-Corn Style Pumpkin Seeds

Makes 2 cups

Ingredients:

  • 2 cups pumpkin seeds, unshelled
  • 1 tablespoon vegetable oil
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a medium bowl, mix together the seeds, vegetable oil, sugar, and salt. Toss until the seeds are well-coated.
  3. Spread on a well-greased cookie sheet (you may want to cover it with foil and grease the foil so clean-up will be less of a chore).
  4. Bake at for 45 minutes to an hour, stirring every 10 minutes or so, until the sugar and some of the pumpkin seeds have browned.
  5. Remove from the oven and let sit for about 10 minutes (they will be very, very hot!). After the initial 10 minutes, immediately remove from the cookie sheet and spread on a sheet of parchment paper, separating the seeds from one another as much as possible. Some of the seeds will stay stuck together.
  6. Sprinkle with a touch more salt, to taste.
  7. Cool completely and serve.

Sweet, Spicy, & Savory Pumpkin Seeds

Makes 2 cups || Inspired by the Spiced Herbed Nuts recipe on Epicurious

Ingredients:

  • 2 cups pumpkin seeds, unshelled
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a medium saucepan over medium-low heat, melt the butter and then stir in the brown sugar, salt, rosemary, cinnamon, cayenne pepper, and black pepper.
  3. Stir for 2 – 3 minutes until the sugar has mostly melted.
  4. Remove from heat, and stir in the pumpkin seeds.
  5. Spread on a well-greased cookie sheet. You can also opt to line it with foil for easier clean-up, but it’s a little difficult to get the pumpkin seeds off of the foil (but doable).
  6. Bake for 20 – 25 minutes or until light golden brown, stirring 2 – 3 times during baking.

Salt & Pepper Pumpkin Seeds

Makes 2 cups

Ingredients:

  • 2 cups pumpkin seeds, unshelled
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a medium bowl, toss the seeds, oil, salt, and pepper.
  3. Lay in a single layer on a large baking sheet.
  4. Bake for about 25 minutes. Starting at about 15 minutes, stir the seeds every five minutes and keep a close eye on them until they begin turn light golden brown.
  5. Remove from oven and let cool for 5 – 10 minutes. Serve.