Do you have some extra pumpkins laying around? I took 3 total trips to the pumpkin patch, plus couldn’t resist the cute little on-sale pumpkins at the grocery store. Sooooo, we barely have room on our front stoop to walk in the door! I’m planning on using some of these pumpkins to try my hand at homemade pumpkin puree, but until then, it’s pumpkin seed time!
I love roasted pumpkin seeds, it seems like everyone is roasting them now. Carve your scary (or in my case cute) Halloween pumpkin…roast the seeds. The problem I have had (and eek! made) some pretty terrible home roasted pumpkin seeds. But never fear. I’ve finally got it all figured out.
The first step to perfectly roasted pumpkin seeds is to get them clean and dry. Like really, REALLY dry. I give mine a through cleaning in a colander and then spread them out on a couple layers of paper towels.
Try to get them in one layer, you don’t want them laying on top of each other. Things could get weird. Ha!
I usually let mine dry for two days. I know. It’s a long time. And they’ll look dry after one night. But be patient. You want them super duper dry before you roast them. Trust, me. This step is worth it.
After two days, peel them off the paper towels (they will stick, don’t worry it’s normal). And put them in a medium bowl. Add some good extra virgin olive oil.
Then add the good old fashioned kosher salt. I know you’ve seen recipes for pumpkin seeds with all kinds of spices and seasonings, and I’m sure they’re delicious. But for me, it’s hard to beat the old standard: olive oil and salt. Mmmm.
If you’ve done any looking at roasted pumpkin seed recipes online, you’ll find that there are pretty much two schools of thought. #1 Roast at a high temperature for a shorter period of time, and #2 roast at a low temperature for a longer period of time. I’ve tried both…several times. There’s no doubt in my mind that low temp, long time is absolutely the way to go. Go ahead…try both ways…I dare you to disagree with me!
Once they are roasted the possibilities are endless. Snack on them plain, give salads a crunchy topping, add them to oatmeal or cereal, scoop them on soup…seriously they are good on just about everything!
My front porch full of pumpkins isn’t looking so bad now!
Recipe: Simple Roasted Pumpkin Seeds
- about 2 1/2 cups pumpkin seeds
- 2 teaspoons extra virgin olive oil
- 1 teaspoon salt (plus more to taste)
- Thoroughly clean the pumpkin seeds and allow to dry on paper towels about 2 days.
- Preheat oven to 300 degrees.
- Toss pumpkin seeds with olive oil, sprinkle on salt and toss again.
- Spread on a baking sheet lined with parchment paper.
- Roast 45-50 minutes, tossing a few times, until golden brown.
- Remove from oven and re-season with salt to taste.
Looking for a fantastic way to serve a snack? We love this dish!