Perfectly Roasted Pumpkin Seeds
Introduction
As the leaves turn golden and the crisp autumn air sets in, October becomes synonymous with pumpkin carving and all things cozy. One of the delightful by-products of carving pumpkins is the seeds, and this recipe transforms them into a crunchy, savory snack that is simply irresistible. Subscribe to receive this recipe by email and don’t miss out on the seasonal goodness.
Why You’ll Love This Recipe
This roasted pumpkin seeds recipe is a game-changer. It’s not only a straightforward and quick way to enjoy a seasonal snack, but it also ensures zero waste by using every part of your pumpkin. The flavor profile is versatile—salty, smoky, with a hint of spice—that the whole family will adore.
Ingredients
– Fresh pumpkin seeds
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Necessary Tools
– Colander
– Clean towel
– Mixing bowl
– Baking sheet
– Parchment paper
Ingredient Swaps and Additions
Feel free to customize the spice blend! For a sweet version, swap the savory spices with cinnamon and sugar. Add sesame seeds or toss with Parmesan for a cheesy bite.
Step-by-Step Instructions
1. Preheat your oven to 300°F (150°C).
2. After separating the seeds from the pumpkin pulp, rinse them under cold water and pat them dry with a clean towel.
3. Mix the dried seeds with olive oil, salt, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl, ensuring even coating.
4. Spread the seeds on a parchment-lined baking sheet in a single layer.
5. Roast for 45 minutes, stirring occasionally, until they achieve a golden brown hue and crunchy texture.
6. Let them cool completely before diving in or storing for later.
Serving Suggestions
These seeds make a perfect munchie for parties, a topping for soups, or a crunchy element in salads.
Pro Tips for Success
Ensure the seeds are completely dry before seasoning for optimal crunchiness. Stirring them periodically during roasting helps in achieving an even cook.
Storing and Reheating
Store cooled seeds in an airtight container to maintain freshness. Brief heating in the oven can restore their crispness if needed.
FAQ Section
1. Can I use other squash seeds? Yes, similar preparation works for other squash seeds like butternut or acorn.
2. How long do roasted pumpkin seeds last? They generally last up to two weeks if stored properly in an airtight container.
3. Can I roast leftover seeds from a canned pumpkin? Fresh seeds from whole pumpkins are recommended for this recipe.
Conclusion
This roasted pumpkin seeds recipe is a simple yet flavorful way to enjoy the season while minimizing waste. Try it, share your experience, and tag your creations on Pinterest or Instagram. We can’t wait to see your roasted seed masterpieces!
Nutritional Information
Serving Size: 1/4 cup
Calories: 150
Fat: 12g
Carbohydrates: 5g
Protein: 6g
