Roasted Pumpkin Seeds
recipe adapted from Oh She Glows
Medium-sized pumpkin
Salt
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.
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.
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.
