Roasted Pumpkin Seeds

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Recipe for roasted pumpkin seeds

It’s pumpkin season, and perhaps you’ve already indulged in ample amounts of pumpkin, whether pickled, mashed, in pie, or as soup.

In fact, it was just a few days ago that I created my colorful, black Halloween burger, which was a hit, especially with the 4-year-old at home!

A black burger – yes, she probably didn’t see that coming 😉

If pumpkin has also been on the menu at your house, you likely just discarded the pumpkin seeds along with the rest of the fibrous pumpkin flesh?

That’s typically what recipes suggest when you read various pumpkin recipes.

At home, we do our very best to reduce food waste in general.

And there’s absolutely no reason to throw out those fantastic pumpkin seeds! Roasted pumpkin seeds make a really delicious addition, for example in salads, or just as a snack.

They’re actually quite easy to make yourself if you just rinse and clean them well first.

Roasted Pumpkin Seeds Recipe

Servings: 1 Portions

Roasted Pumpkin Seeds

Author: Per Asmussen

Keyword: Cozy, Pumpkin, Salad, Sides, Snack, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

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Ingredients

• 1 Hokkaido Pumpkin seeds from here
• Oil neutral in taste
• Salt to taste

Instructions

• 1. Scrape the seeds and stringy flesh out of the pumpkin. You can just use a tablespoon.
  2. Separate the flesh from the seeds using your fingers. The easiest way is to put the pumpkin seeds in a container filled with water and "rub" the seeds clean. It's a bit of a fiddly job, and you can't remove all the pumpkin flesh from the seeds, but that's okay. And remember, it's worth all the fiddly work in the end 🙂 
  3. Make sure the pumpkin seeds are thoroughly dried with a clean cloth.
  4. Put the seeds in a plastic bag with oil and salt. Use the bag to distribute the oil and salt well.
  5. Place baking paper on a tray and pour the seeds onto it.
  6. Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan).
  7. Bake the seeds for 25 minutes.
  8. Then take the golden and crispy pumpkin seeds out of the oven. My pumpkin seeds were partly golden and light, but that didn't really matter, because the taste and crunchiness were spot on!
  9. Let the warm pumpkin seeds cool completely before serving.

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Notes

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