Oven Roasted Pumpkin Seeds

Oven Roasted Pumpkin Seeds

In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.

They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.

I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.

It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!

Oven Roasted Pumpkin Seeds

To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.

We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.

What are some of the Fall or Winter activities that you do with your family or just with your kids?

Oven Roasted Pumpkin Seeds

Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.

I would love to hear how you make pumpkin seeds?

My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.

Fall recipes

If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Snack you might like:

Oven Roasted Pumpkin Seeds
Yield: Makes 2 cups

Oven Roasted Pumpkin Seeds

Prep Time: 30 minutes
Cook Time: 21 minutes
Soaking Time: 8 hours
Total Time: 8 hours 51 minutes

Easy, tasty and healthy snack idea.

Ingredients

  • 2 cups raw pumpkin seeds
  • 1-2 teaspoon salt
  • 1 teaspoon dried rosemary
  • A drizzle of oil for each batch

Instructions

Clean the seeds

  1. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
  2. After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.

Boil the seeds

  1. Boil the seeds for 10 minutes in salted water.
  2. All you need is 2 cups of water and 2 teaspoon salt.
  3. Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
  4. Drain and leave them in the colander to cool and air dry.

Dry the seeds

  1. Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
  2. Dry well, and then preheat oven to 350F.

Season the seeds

I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.

Roast the seeds

  1. Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
  2. Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
  3. Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.

Store

Allow the seeds to cool down completely, then store in the ziplock bag.

Notes

  • Taking the seeds out of the pumpkin is not included in the prep time.
  • Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama



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