Roasted Pumpkin Seeds
Roasted pumpkin seeds are a delightful, nutritious snack that’s perfect for the fall season. With just three ingredients and minimal prep, this easy recipe yields golden, crispy seeds with a rich, buttery flavor and a touch of salt.
This recipe for roasted pumpkin seeds is versatile enough to enjoy as a quick snack, sprinkle over soups, or toss into salads for a satisfying crunch. The simple butter and salt combination keeps the flavors classic and comforting.
Whether you’re carving pumpkins or just craving a seasonal treat, these roasted pumpkin seeds are a fantastic way to make use of every part of the pumpkin. Perfectly roasted and endlessly enjoyable!
Roasted Pumpkin Seeds Ingredients
Raw Pumpkin Seeds: The heart of this recipe, bringing earthy flavor and a satisfying crunch that only fresh, whole seeds can offer.
Melted Butter: Adds a touch of richness, infusing the seeds with a comforting, warm flavor that enhances the roasting process.
Salt: A simple yet essential seasoning that brings out the natural nuttiness of the pumpkin seeds, elevating every bite.
Recipe Tips
1. Rinse and Dry the Seeds Thoroughly:
After scooping the seeds from a pumpkin, be sure to rinse off any pulp or stringy residue. Then, pat them dry completely with paper towels or let them air-dry for an hour or two. Excess moisture can prevent the seeds from achieving a crisp roast, and thoroughly drying them ensures even roasting and enhances their crunchy texture.
2. Experiment with Seasonings:
Though classic salt and butter offer a deliciously simple flavor, feel free to experiment. Toss the seeds with a sprinkle of paprika, garlic powder, or cinnamon sugar before roasting for a unique twist. Even a pinch of cayenne pepper can add a subtle heat, making your roasted pumpkin seeds a versatile snack that suits different flavor preferences.
3. Stir During Roasting for Even Color:
While roasting, stirring the seeds every 15 minutes ensures they cook evenly and prevents burning. This allows each seed to achieve a beautiful, golden-brown finish. Keep a close eye during the last 10 minutes, as the seeds can go from perfect to overdone quickly.
What to Serve with Roasted Pumpkin Seeds
1. Fall Salads:
Add roasted pumpkin seeds to a crisp autumn salad with greens, apples, cranberries, and a light vinaigrette. Their nutty crunch pairs well with the fresh, sweet flavors in the salad, adding both texture and seasonal flair.
2. Soups and Stews:
Sprinkle roasted pumpkin seeds on top of creamy fall soups like butternut squash, pumpkin, or tomato basil. The seeds add a delightful contrast and provide a hearty bite, making the soup more filling and flavorful.
3. Yogurt Parfaits or Oatmeal:
For a nutritious breakfast, add roasted pumpkin seeds to yogurt or oatmeal. Their earthy flavor and crunchy texture complement the creaminess of yogurt or the warmth of oatmeal, adding a healthy twist to morning meals.
FAQ
1. Can I use store-bought pumpkin seeds for this recipe?
Yes, you can use store-bought raw pumpkin seeds. Just be sure they’re unsalted and unroasted for the best results, as pre-seasoned seeds may alter the flavor and texture.
2. How should I store roasted pumpkin seeds?
Store them in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate or freeze them to maintain freshness and crispness.
3. Can I make this recipe vegan?
Absolutely. Substitute the butter with olive oil or coconut oil for a vegan version. Both options give a slightly different but equally delicious flavor to the seeds.
4. Why aren’t my pumpkin seeds crispy?
If the seeds aren’t crispy, they may need additional roasting time. Ensure they’re dry before starting and spread them out in a single layer to promote even cooking. Stir every 15 minutes to prevent uneven roasting.
Roasted Pumpkin Seeds
Ingredients
- Melted butter 2 teaspoons
- Raw pumpkin seeds 1 ½ cups
- Salt a pinch
Instructions
- Set the oven to preheat at 300°F (150°C) and prepare all ingredients.
- In a mixing bowl, combine the pumpkin seeds with melted butter and salt. Toss until the seeds are evenly coated. Arrange them in a single layer on a baking sheet.
- Roast the seeds in the oven for approximately 45 minutes, stirring occasionally to ensure they become golden and evenly toasted.
- Serve and enjoy.
