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Halloween is quickly approaching, and you’ve probably been hard at work carving pumpkins to create spooky jack-o’-lanterns.

But what about all those pumpkin seeds you scraped out and saved during the carving process? Don’t let them go to waste!

Roasted pumpkin seeds are a delightful and healthy snack that you can enjoy as a reward for your pumpkin-carving efforts.

In this blog, we’ll guide you through a simple and delicious roasted pumpkin seeds recipe that’s perfect for using those pumpkin seeds that you might otherwise toss away.

Ingredients:

– Pumpkin seeds (the seeds from your carved pumpkin)
– 2 tablespoons of olive oil
– 1 teaspoon of salt (adjust to taste)
– Optional seasonings: You can get creative with flavours, adding spices like garlic powder, paprika, cayenne pepper, or cinnamon and sugar for a sweet twist.

Instructions:

1. Seed Extraction: Begin by scooping out the pumpkin seeds from your carved pumpkin. It’s a messy but fun job. Once you have all the seeds separated from the pumpkin guts, rinse them under cold water to remove any remaining pumpkin flesh.

2. Boil and Salt: In a medium-sized saucepan, fill it with water and add the seeds. Bring the water to a boil and add about a teaspoon of salt. Let the seeds simmer for about 10 minutes. This step will soften the shells and make for a crispy roasted texture.

3. Drain and Dry: Drain the seeds in a colander and pat them dry with a clean kitchen towel or paper towels. Make sure they’re as dry as possible to ensure even roasting.

4. Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or use a non-stick baking pan.

5. Seasoning: Place the dried pumpkin seeds in a bowl and toss them with olive oil and your choice of seasonings. You can be as creative as you like here, but a classic combination is to use 2 tablespoons of olive oil and 1 teaspoon of salt. If you’re feeling adventurous, sprinkle some spices or sweeteners for added flavour.

6. Roasting: Spread the seasoned seeds in a single layer on the prepared baking sheet. Make sure they’re not overcrowded, so they roast evenly. Place the baking sheet in the preheated oven.

7. Roast to Perfection: Roast the seeds for 30-45 minutes, or until they are golden brown and crispy. Stir the seeds every 10-15 minutes to ensure even roasting. Keep an eye on them as they can go from perfectly roasted to burnt quickly.

8. Cool and Enjoy: Once your roasted pumpkin seeds have reached a golden brown perfection, remove them from the oven and allow them to cool completely. Enjoy your crispy, flavorful, and healthy snack!

Tips and Variations:

– Experiment with different seasonings to create a variety of flavors, from spicy to sweet.
– Pumpkin seeds are not just for snacking. You can use them as toppings for salads or soups for an extra crunch.
– Store any leftover roasted seeds in an airtight container to keep them fresh.

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