How to Roast Pumpkin Seeds After Carving: A Tasty Snack for Your Family
How to roast pumpkin seeds after carving? We are in the pumpkin season and whether you prepare for Halloween and carve lanterns or you simply bought one from the supermarket, it is the seeds that we will talk about today. We shall give you the answers of all questions about pumpkin seeds – how to prepare them for roasting, how to season them, etc. Of course, we will tell you how to store roasted pumpkin seeds and how long to keep them.
Pumpkin seeds are such an amazing product! They are easily absorbed by the body, saturating it with nutrients. The seeds are rich in unsaturated fatty acids, vitamins and minerals, protein and fiber. Pumpkin seeds contain amino acids, vitamins A, B, C, K and macronutrients and are a good source of minerals like potassium, zinc, iron magnesium, manganese, phosphorus and copper. They have a beneficial effect on the functioning of the circulatory, immune, reproductive and nervous systems.
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Can You Eat Whole Pumpkin Seeds?
Yes, absolutely! There is no need to remove the shell as it is 100% edible, and contains a lot of beneficial minerals and fiber as well. Boiling (or soaking) pumpkin seeds in salt water before roasting will help make the shells easier to chew and digest.
How to Roast Pumpkin Seeds – Step By Step Instructions
Many people scoop out the pumpkin seeds and discard them. What a waste! Don’t throw away those pumpkin seeds! They are a fantastic snack that everyone loves! Let’s see how to clean and dry pumpkin seeds.
Once you bought your pumpkin and brought it home, you need to cut off the top and scoop out the seeds with a spoon. The seeds will be covered with pulp which you need to clean off.
Rinse the seeds well in a colander and transfer them into a clean bowl.
Place the seeds in a pot with water and salt ( 1/2 Tbsp of salt for every 2 cups of water) and boil for 10 minutes. This helps make the shell edible and crisp. Optionally, you can soak the seeds in salt water for a minimum of 6 hours, up to 24 hours.
Drain the seeds and pat them dry with paper towels or a kitchen towel. Make sure they are super dry, otherwise they will not be crispy.
Coat the seeds with a seasoning of your choice and spread them out onto a parchment paper-lined rimmed baking sheet.
Bake the seeds for about 25-30 minutes, until crisp.
How to Season Pumpkin Seeds?
When it comes to seasoning, pumpkin seeds are versatile and the options are limitless. The general rule of thumb is to use 1 teaspoon of oil and 1 teaspoon of seasoning for every cup of seeds. Here are a few ideas how to season your seeds:
- Ground cumin
- Ground coriander
- Garlic powder
- Smoked paprika
- Chile powder
- Cayenne pepper
- Curry powder
- Harissa powder
- Garam masala
- Ranch seasoning
- Taco seasoning
- Salt and freshly cracked pepper
- Italian seasoning
- Onion powder
- Nutritional yeast
- Parmesan cheese
- Pumpkin pie spice and sugar
- Cinnamon and sugar
- Cocoa powder and sugar
How to Roast Pumpkin Seeds In Oven?
It is very easy to roast pumpkin seeds in oven.
When you are ready to roast your pumpkin seeds, preheat the oven to 375F/190C.
Spread dried seeds on baking sheet, drizzle with oil and season with your favorite spices, salt and pepper. Make sure the seeds are evenly coat with oil and spices.
Bake for 20-25 minutes, stirring halfway through until lightly golden brown.
Let cool and serve.
How to Roast Pumpkin Seeds in a Pan?
You can use the pan method instead the oven. The important thing here is to control the temperature. Make sure you roast pumpkin seeds in a pan over medium heat. High temperature is not recommended.
You need to heat the oil in a large, nonstick skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until golden brown, 10-15 minutes. Remove the pan from the heat and sprinkle with salt and pepper.
How to Store Roasted Pumpkin Seeds?
First you need to allow roasted pumpkin seeds cool completely to room temperature.
Store the roasted seeds in an air-tight container at room temperature for 7-10 days. You can also store roasted pumpkin seeds in refrigerator for up to one month.