Roasted Pumpkin Seeds
Recipe: Roasted Pumpkin Seeds
From: standard preparation
Serves: varies
pumpkin (or other winter squash - butternut, acorn, etc.)
butter/margarine/pan spray
salt
Heat oven to 275-300 degrees F.
Remove pulp and seeds from pumpkin. Poke through and pull out seeds, discarding pulp. Rinse seeds in a sieve or colander and spread out in a single layer in a rimmed baking sheet. Dot with a little butter or margarine, or spray with pan spray. Sprinkle with salt to taste.
Bake, stirring every 10-20 minutes (if you use butter/margarine, be sure to stir after the first 10 minutes so that all the seeds get a little butter on them; it helps the salt stick). Bake pumpkin seeds for about an hour total, until thoroughly crunchy when you bite into one.
Note:
If you're doing several pumpkins' worth of seeds at a go, so that the pan is quite full, it may take longer. Seeds from other winter squashes are often a little smaller and may take less time. I will frequently roast seeds from e.g. a single acorn squash in the toaster oven, and then it's likely to only take maybe 30 minutes to get them done.
Don't be tempted to raise the temp to make it go faster; you're likely just to scorch the ones around the edges while those in the center are still kind of chewy (ugh). Slow baking, and stirring regularly, are the key to getting them good and crisp and yummy.
From: standard preparation
Serves: varies
pumpkin (or other winter squash - butternut, acorn, etc.)
butter/margarine/pan spray
salt
Heat oven to 275-300 degrees F.
Remove pulp and seeds from pumpkin. Poke through and pull out seeds, discarding pulp. Rinse seeds in a sieve or colander and spread out in a single layer in a rimmed baking sheet. Dot with a little butter or margarine, or spray with pan spray. Sprinkle with salt to taste.
Bake, stirring every 10-20 minutes (if you use butter/margarine, be sure to stir after the first 10 minutes so that all the seeds get a little butter on them; it helps the salt stick). Bake pumpkin seeds for about an hour total, until thoroughly crunchy when you bite into one.
Note:
If you're doing several pumpkins' worth of seeds at a go, so that the pan is quite full, it may take longer. Seeds from other winter squashes are often a little smaller and may take less time. I will frequently roast seeds from e.g. a single acorn squash in the toaster oven, and then it's likely to only take maybe 30 minutes to get them done.
Don't be tempted to raise the temp to make it go faster; you're likely just to scorch the ones around the edges while those in the center are still kind of chewy (ugh). Slow baking, and stirring regularly, are the key to getting them good and crisp and yummy.