Roasted Pumpkin Seeds (Two Ways)
Pumpkin seeds are staple in my house during the fall! There is just about nothing better than carving your pumpkins and then reaping the real benefit; roasting your own pumpkin seeds to have as a snack around for weeks to come. Not to mention, pumpkin seeds are chalked full of good stuff for you! Some of those benefits including protein, fiber, magnesium, potassium, and antioxidants.
In the years past I’ve gone with the traditional flavor of salt and pepper, but this year I was inspired by a blog I follow; Back To Her Roots. Back in September, she featured Roasted Pumpkin Seeds Six Ways, and it was a done deal for me. This year I was determined to make several different flavors.
I had originally planned on doing almost all of the flavors she talked about and trying to experiment with a few of my own, but much to my disappointment, the pumpkins I purchased didn’t produce much more than 2 cups of seeds!
I did however make two of the flavors she blogged about, and they are DELICIOUS! I went with Pizza and Sweet & Spicy. Sweet & Spicy is by far my favorite (shocker)!
Preparing your pumpkin seeds is super easy! After removing them from your pumpkin and removing as much of the larger pieces of “guts” as possible, place them in a large bowl of water. You can use your hands to swish them around in the bowl and remove the remaining “guts” on your seeds. Most of the “guts” should float to the bottom, but I usually transfer my seeds to a strainer by hand to avoid the guts just going right in to the strainer with your seeds.
After straining them, place on flat surface and pat dry or leave them out to air dry for a couple of hours.
Once seeds are dry, toss them in a bowl with olive oil (or any other type of oil you prefer), using approximately 1 teaspoon per 1/2 cup of seeds. I use my hands to really mix the seeds with the oil, ensuring that each one is covered.
Then for the spices, use the following amounts per 1/2 cup of seeds:
- 1 Tbsp Grated Parmesan
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/8 tsp Garlic Powder
Sweet & Spicy
- 1 Tbsp Brown Sugar
- 1/8 tsp Cayenne
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
Mix your seeds up with the spices, this time I’d use a spook or spatula, making sure to cover all of your seeds.
Line a baking sheet with parchment paper or aluminum foil and spread out your seeds evenly, not overlapping them too much.
Preheat your oven to 300° and bake for approximately 20-30 minutes or until seeds are a golden brown.
Don’t forget to check out Back To Her Roots for her other flavors! And check back here for more experimenting when I get my hands on some more pumpkins seeds in need of roasting!