Roasted Pumpkin Seeds

After you’re done carving your pumpkins and turned them into jack-o-lanterns, don’t throw away those seeds. They are perfect for roasting and making a savory healthy snack.

First you need to separate the seeds from the pulp. The easiest way is to soak the pulpy insides and seeds in warm water right after scooping them out of the pumpkin. Then when you are done carving your pumpkin, you can pick the seeds out of the pulp more easily with your fingers.

Boiling them in salt water for about 10-15 minutes is important to help them roast more evenly, this way the insides won’t cook and burn before the shells get toasty. Boiling will also separate any pulp that remains.

You want to dry the seeds very well after they boil. I drain them with a colander and then lay them out on a dish towel and use another towel to pat them dry. After they are completely dry you can place them in a bowl and toss with melted butter, Worcestershire, onion granules and garlic salt. (make sure they are dried well or the butter and spices won’t stick)

Then you lay them all out in a single layer on a sheet pan (the less the seeds touch, the crispier they’ll be) and bake at 300 degrees for 45 minutes to an hour.

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Roasted Pumpkin Seeds
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Instructions
  1. Place your boiled and dried pumpkins seeds in a medium bowl. Add all other ingredients and stir well to coat the seeds evenly.
  2. Place seeds on a sheet pan in a single layer and bake at 300 degrees for 45 minutes to an hour. Check after 45 minutes and if you want them crispier, leave them in an additional 5 minutes. If they aren't done, check every 5 minutes until they are nice and crispy.
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