Roasted Pumpkin Seeds

A couple of days ago, I shared with you how I made pumpkin puree, and today I’m going to pass along how I made roasted pumpkin seeds.  I’ve never made any before, so I looked at how other people made some, and went with this particular recipe from www.pumpkipatchesandmore.org/pumpkinseeds.php.  They had several recipes to choose from, and I went with the Savory flavor.  They said it was the most popular, and it sounded like it would have the flavor of Original Chex Mix, which I really like.  As it turns out, roasted pumpkin seeds don’t taste too bad, but I may still give these away because I’m not fond of the texture of the seeds themselves.  Anyhow, here’s how to make your own roasted pumpkin seeds.

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Step 1:  Separate the seeds from the pulp.

If you’ll remember, I told you to put all your pumpkin “guts” in a bowl to save the seeds.  Well, now comes the fun part, separating the seeds from all that slimy pulp.  If you have kids, put some old newspaper on the table, and set them to doing it.  They will love it.  If you are the honored one to get this task, however, the seeds pop off the pulp easily.  Just kinda squeeze them off the pulp, and they will “pop” off.  I dropped my seeds into a strainer and tossed the pulp.  There is nothing you can do with the pulp as far as I know.  This is a bit of a time-consuming process, but it’s not too bad.

Step 2:  Clean the seeds.

Run the seeds under some warm running water, and sift through them with your fingers.  If you find some stray pieces of pulp among the seeds, just pull it out and throw it away.  Continue to rinse the seeds until you get the slimy stuff off of them, and then it’s time to set them out to dry.

Step 3:  Dry the seeds.

Spread the seeds out on a linen towel and let them dry for awhile.  I let mine dry overnight because I wasn’t in a hurry, but you can speed up the process some by rubbing them between two towels or maybe try blow drying them.  The website I told you about above also says you can dry them in the oven (120-150 degrees).  Just give them a stir about every ten minutes until they get dry.

Step 4:  Season and cook the seeds.

I don’t have a picture of this step, but it’s easy enough.  For the Savory flavor I made, you will need your dry pumpkin seeds, 4 tbsp. of melted butter, 1/2 tsp. garlic salt, and 2 tsp. Worchestershire sauce.  Mix all of this in a small bowl, being sure to coat all of the seeds.  Spread the seeds evenly over a cookie sheet covered with foil, pour any excess seasoning over them, and roast them in a 275-degree oven for about 10-20 minutes until golden brown.  Check and stir them about every 5 minutes.  In my electric oven, my seeds finished in about 15 minutes.  However, according to the website, it can take as little as 10 minutes or as long as 30 minutes, depending on how hot your oven cooks.  Just keep an eye on them to make sure they don’t burn.  Once they are finished, sprinkle some salt on them and serve them hot or cold.

 And here is what the finished project looks like!  Savory Roasted Pumpkin Seeds

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