I always suspected I was doing something wrong when I’d try to roast pumpkin seeds every year. They’d always seem to come out rubbery, instead of crunchy and nutty. Plus there was that whole nasty task of separating the seeds from the pulp. So when the kids asked if I’d roast their seeds after they carved their jack-o-lanterns this weekend, I was not looking forward to another wasted hour in the kitchen only to have a dismal end result.
Always the pushover, I let them save the seeds anyway, and I hopped on Pinterest after they went to bed. I discovered a new method from BoulderLocavore.com, and figured, why not give it a whirl?
Well, the results were very tasty–so much so, that I almost didn’t have any seeds left to share with the kids the next day! Oops. #momfail!
The trick is to boil the seeds first. Any pulp that remains stuck to them will float to the top of the pot, and you can skim it off easily. The seeds get fully cooked and salted from the boiling water, and then they’re coated in oil and seasonings before drying out in the oven.
I mostly followed the original method, with a few tweaks. I found that at the end of the suggested roasting time, the seeds were still a bit wet so I kept them in the oven for about 25 minutes. I also stirred them halfway through roasting.
Here’s what I did:
1. Collect seeds.
Remove as much of the pulp as you can, but don’t worry about getting all the little bits.
You’ll need about 2 cups of water for every cup of seeds, and add about 1-2 tsp kosher salt per cup of water. Very salty water will add some flavor. Boil seeds for 10 minutes, while preheating oven to 400.
3. Drain and rinse.
Start with enough olive or grapeseed oil to coat, and add your choice of seasonings to your liking. I used Wildtree Garlic Grapeseed Oil, and Rodeo Rub to give a rich, smoky BBQ flavor, but go ahead and use your favorite flavors, even just plain ol’ salt and pepper! Stir well before moving on to the last step:
Spread in a single layer on a parchment-lined baking sheet. Place on center rack and bake for 10 minutes. Check and stir seeds at 10 minutes, and continue to bake for an additional 5-15 minutes until opaque and beginning to turn brown. Do not over-bake. Allow to cool completely and store in an airtight container.
Enjoy these as a healthy snack, tuck some in your kids’ lunchboxes, or add some crunch to salads! Also, try roasting seeds from hard winter squashes (acorn, butternut, cabocha, etc.)
disclaimer: I am an independent rep for Wildtree, and I receive commission on any sales made via the links in this post.