Wednesday, October 24, 2012

Roasted Pumpkin Seeds

In honor of Halloween, this week Eating Deliciously will feature recipes with pumpkin. I  have several things to share with you including sweet and savory recipes. Let's start off with roasted pumpkin seeds. These seeds are delicious simply seasoned with salt. I amped up the flavor of classic roasted pumpkin seeds with garlic salt and Worcestershire sauce. Feel free to use any flavor combination that you like.

Roasted Pumpkin Seeds
recipe adapted from Oh She Glows

Medium-sized pumpkin
Olive oil

Optional Seasoning (for 2 cups of seeds)
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce

Preheat oven to 325°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a 1 teaspoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.

Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry; they don’t have to be bone dry – just a light pat down.

Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Season the seeds with garlic salt and Worcestershire sauce, if desired.

Roast seeds at 325°F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes.

During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. Remove seeds from oven and allow to cool completely before eating.