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Freshly roasted pumping seeds are delicious and packed with nutrients.
Follow these simple steps and learn how roast pumpkin seeds at home, then use them as a snack, or toss them into soups and salads!
Seed the pumpkin:Â Using a large spoon or your hands scoop the seeds and pulp of your pumpkin into a bowl.
Clean the seeds:Â Separate the seeds from the pumpkin flesh and strings. To clean the seeds, place them under running cold water in a strainer rub the seeds between your fingers until there are no signs of pumpkin flesh. Do it as soon as possible as they are easier to clean while still wet with the inside of the pumpkin.
Boil seeds in salt water. Place water and a teaspoon of salt into a pot. Add the pumpkin seeds and bring it to a boil. Reduce heat and cook, uncovered, for about 10 minutes. This step will make the pumpkin seeds easier to digest while giving the outer shells a crispy texture during roasting.
Dry the seeds:Drain boiled seeds in a colander and pat down with a paper towel.
Spread seeds evenly onto a baking sheet and toss with extra virgin olive oil or melted butter and salt. Or get creative and give a nice twist by adding your favorite spices!
Place seeds in the oven and roast at 325ºF for 15 to 20 minutes, until golden brown, stirring every 5 minutes. To check for doneness, remove a few seeds and crack open. The shell should be crispy and easy to bite through.
Remove from the oven and sprinkle with extra salt if desired. Let cool and enjoy!
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