A long staple with Halloween, roasting pumpkin seeds is one family activity that everyone enjoys. It’s common practice to scoop out pumpkins then prepare pumpkin seeds for roasting and enjoying their tasty goodness. Not only are roasted pumpkin seeds delicious, but they are nutritious as well. Pumpkin seeds contain magnesium, zinc, iron, and essential fats such as Omega 3 and Omega 6. You may eat both hulled and unhulled pumpkin seeds though some find the hulls a bit more difficult to chew. There are pumpkins available that contain seeds without hulls. When properly selected, washed and dried, roasted and stored; pumpkin seeds will keep up to two weeks.
In order to have delicious pumpkin seeds, you need to start by choosing ripe and mature pumpkins. If the seeds appear to have any discoloration or mold they must be discarded immediately and not used. If you prefer pumpkin seeds without hulls, it is best to choose that specific pumpkin variety as the process of removing hulls from pumpkin seeds is long and tedious.
After you’ve carved the pumpkin, you’ll want to remove all traces of the orange, stringy fibers that often attach themselves to the seeds. This is best accomplished by wiping off the fibers with a paper towel. After you’ve removed the fibers, place the seeds in a bowl or pot of cold water and rinse them off. Now that the pumpkin seeds are thoroughly cleaned, they will need to be dried.
It is important to dry pumpkin seeds even before roasting. Some choose to boil the seeds before roasting in an oven or microwave. Those who prefer to boil seeds should rinse them off, then add them to salted water and let them boil for 30 minutes. Boiling is not a necessary step and is just a matter of personal preference; however, it should be stated that many people feel boiling the seeds first locks in the deep, roasted flavor.
Drying pumpkin seeds is a critical step for ensuring perfect pumpkin seeds. Keep in mind that drying and roasting your pumpkin seeds are two separate processes. If you wash then roast your pumpkin seeds, they will not come out correctly.
There are several methods by which you may dry pumpkin seeds. One way is to let them air dry in the sun. This takes at least six hours, but exposes your seeds to various insects and wind-carried debris depending upon your local environment. You may use a commercial dehydrator set to between 115° and 120°F for between 1 and 2 hours. Dry pumpkin seeds in an oven by spreading them on a cookie sheet and placing them in an oven set on warm for between 3 and 4 hours. Make certain to move the seeds at various times to prevent them from sticking together or burning. Once pumpkin seeds are dried, they are ready for roasting.
There is no set way to roast pumpkin seeds, and many people choose family recipes or experiment until they find the results that best fits their tastes. Here are some of the most popular ways to roast dried pumpkin seeds.
Seasoning Methods
When roasting pumpkin seeds, you can choose from a variety of seasonings. The most common methods are to mix butter or olive oil with salt and cover the seeds in the mixture before roasting in an oven set at 300° for approximately 30-40 minutes or until golden brown.
Some popular seasoning choices include onion and garlic salt, chili powder, cumin and sea salt. Create a sweet and spicy seasoning by combining 1 tablespoon cinnamon, 1 tablespoon allspice and 2 tablespoons of sugar as a coating. Adjust seasoning measurements depending upon the amount of seeds you are roasting.
Check out the video below for some more seasoning ideas for roasted pumpkin seeds.
Video tutorial: How to Roast Pumpkin Seeds
