Wednesday, November 3, 2010

Kids in the Kitchen ~ Roasted Pumpkin Seeds

This year after carving our pumpkin we saved the seeds to roast.  This was the first time that I have done this and I have to say I was actually tempted to buy another pumpkin just to roast the seeds again!!  Emily really enjoyed them so I think we will definitely be buying them in the store for a snack or to add to salads from now on.

Our Roasted Pumpkin Seeds

I googled recipes and then combined the basic ideas that I read to make ours.

First, I boiled the seeds in salted water for 10 minutes, this was supposed to make actual seed inside have a salty taste.  I couldn’t really tell if it made a difference, so next time I will have to try it both ways.  Then I set them on a cookie sheet to dry over night.


Once they were dry Emily mixed together 1 Tbsp of melted butter and 1 Tbsp of Olive Oil with a pinch of salt.


Next, she added the pumpkin seeds and stirred to coat them in the butter.


She dumped them onto a baking sheet

IMG_5799 and spread them out.

We put them in a 300 degree oven for about half an hour.  I just kept checking them to see if they seemed like they were done.  Not that I really knew what done looked like :0)

After they cooled a little bit we cracked them open and enjoyed them.  I did read that you could eat the whole seed shell and all, but when I tried it was too hard for me.

What is your favorite way to roast pumpkin seeds?


Sandy said...

I love roasted pumpkins seeds! I usually just coat them with butter and oil and roast them the way you did. Sometimes the shells are a bit tough though.

Anonymous said...

I never boil them, I just rinse them off after removing them, until they are all clean. Put them on a baking sheet that's been covered in cooking spray and mix them around so as to coat a little bit of that oil. Sprinkle them with Garlic Salt to coat, cook the same way ... so yummy!

This recipe IS a reason to go buy another pumpkin!

Anonymous said...

oo yum we love them here.. I like them with Cinnamon and sugar as well :-)

Anonymous said...

I have not tried it with the boiling in salt water before. We'll have to give it a go.

Jennifer in MamaLand said...

We did pumpkin & seeds on Wednesday, too! (free pumpkins on Tuesday - the supermarket was giving them away!)
I don't have a "way," as such... I just scoop out the seeds, clean them off, and toss them on a baking pan. Sprinkle with salt & pepper (cuz I love pepper!) and roast at 300, stirring every 10 minutes, until done. "Done" is when they are slightly golden-brown and thoroughly dry. I've never bothered with butter/oil on the shell because we don't eat the shell anyway.
One pumpkin tip: despite the temptation to upsize, bigger pumpkins don't usually have more seeds - just more air, more stringy glop, etc.
I've gotten tons of seeds from a little pie pumpkin and sometimes barely any from a super-jumpo pumpkin. The little pie pumpkins taste better, too.

Michelle said...

Thank you!
@Jennifer ~ Great tip with the size of the pumpkin not mattering. I have a few small ones I can spare to make more roasted pumpkin seeds!!


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