Striving Bean

How to Roast Pumpkin Seeds

 

3 Pumpkins

 

Tonight we carved our pumpkins that we bought from a local pumpkin patch.  Our son wanted a smiley face and our daughter wanted a scary face. “It’s Halloween, so it HAS to be scary!”, she insisted. Our son dropped his pumpkin on the kitchen floor (on R.), which created a crack, so we decided his had a “mustache”.

Waste not! We removed the seeds for roasting. Here are a few pumpkin seed preparation tips. The 24 hours drying time is worth the wait.

Roasted Pumpkin Seeds

1. Put the seeds in a colander, and rinse well. Squeeze the pulp in your hands to loosen the seeds.

 

Pumpkin seeds ready for rinsing

Pumpkin seeds ready for rinsing

 

2. Put the seeds on a baking sheet to dry overnight. Use parchment paper underneath if desired. 24 hours of drying time is best. Remove the remaining pulp the next day, when dry.

 

Dry pumpkin seeds before baking

Dry pumpkin seeds before baking

 

3. The Next Day: Preheat oven 250 degrees F. Line baking sheet with foil.

4. Coat your dried seeds with melted butter or olive oil. Or maybe a little of *both*.

5. Sprinkle with sea salt. Toss every 15- 20 minutes. Bake for 1 hour until golden brown.

Does anybody have any good uses for the pumpkin pulp? I threw it away, but couldn’t help but wonder what else it could be used for. Perhaps a “waste not” opportunity was missed.
Have you ever tried to make a pie or bread with fresh pumpkin?
We are really getting into the Halloween spirit this year!

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5 thoughts on “How to Roast Pumpkin Seeds

  1. Seed Parade

    Great tips, thanks. Once baked and coated with butter/olive oil and sprinkled with salt, do you just eat them like they are, could they be used with salads or in any other meals/recipes?

    Thanks

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