How to… Roast Pumpkin Seeds

 

Remember those pumpkin seeds I told you to hang to? Well, now we’re gonna roast ’em. I’ve got several tried and tested methods for doing this including ‘keeping all the gunk on’ (I like the added flavour it gives them), ‘rinsing them thoroughly’ (I realise many of you are averse to the pumpkin gunk) and then this one, which is a ‘boil/rinse scenario’ (which ensures maximum gunk free-ness and therefore optimum mass appeal). Even though you can totally skip this stage I thought it best to hedge my bets here and offer up a roasted pumpkin seed recipe that would appeal to most people… i.e. even those amongst us who don’t share an obsessive love for all things pumpkin. Yep, they do exist.

 

I’ve opted to keep the coating a tad more traditional too for the purposes of this post (it’s essentially a ‘pumpkin spice’ mix) and leave it up to you to do some experimenting in your own kitchen should this combo not appeal. You could easily go down the savoury route … why not try a spicy cayenne pepper mix or even a simple salt and pepper one, which will really let those seeds shine. Whatever you choose, the basic method stays the same – boil, rinse, dry, roast. The rest really is yours to play with.

 

 

what you’ll need

raw pumpkin seeds

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground ginger

1/4 tsp freshly grated nutmeg

1 tbsp brown sugar

1/2 tbsp muscovado sugar

1/2 tbsp extra virgin olive oil

pinch sea salt

 

what you’ll do

pre-heat the oven the 200 degrees celsius/350 fahrenheit.

 

separate the seeds from the pulp, discarding any that look hollow or too small – you should yield about 1/2 cup from each medium-sized pumpkin.

 

bring a small pan of salted water to the boil, add the seeds and simmer for 10minutes. drain and rinse thoroughly. dry with a clean tea towel and transfer to a baking dish.

 

mix the spices, sugar, oil and salt in a pestle and mortar until thoroughly combined. sprinkle the spice mix over the pumpkin seeds and stir until everything is completely coated.

 

transfer the seeds unto a baking sheet and spread out until they separated. roast for 30-40 minutes, stirring frequently – after 25minutes be sure to check them every few minutes as they can turn from perfectly roasted to perfectly burnt in minutes.

 

remove from oven and allow to cool completely before serving. eat, crunch, repeat.

 

2 responses to “How to… Roast Pumpkin Seeds”

  1. Elisa says:

    I am sooo pumpkin addicted, and that goes double for seeds 🙂 I personally could never rinse them off completely, the chewy pumpkin bits are the best thing…I really liked the “pumpkin spice” – there are so many different mixes out there, this one is really nice (though I added a hint of cloves^^) and I actually used some of the leftover mix in my homemade Pumpkin Spice Latte 🙂

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