Roasting Pumpkin Seeds

Roasting Pumpkin Seeds

How to Roast Pumpkin Seeds (and other Winter Squash Seeds)

Don’t throw away those seeds, here’s how we turn them into a delicious snack!

After scooping out the seeds, they’re going to be a bit messy. To clean them, throw them into a bowl of cold water. Swish the seeds around a bit then as they float to the top, take them out.

They’re mostly clean at this point, which is fine because they have one more chance to clean up. Add the mostly clean seeds to a pot of boiling salted water. Then simmer for about 5 minutes. This cleans the seeds and seasons them — like how adding salt to the boiling water seasons pasta.

Drain and rinse the seeds. Pull away any extra bits of pumpkin left then dry them as well as you can. The more dry the seeds are, the better they will roast.
Toss the dry seeds with some oil — use olive oil, coconut oil or a nut oil like walnut. Add a sprinkle of spice — we used harissa in the photo, but curry or chili powder are also wonderful. Spread the seeds into one layer and roast until crisp and browned around the edges.
For 1-1/2 cups Pumpkin Seeds, use about 2 teaspoons oil or butter, plus a pinch of salt and/or other spices.  Roast at 300 degrees F, stirring occasionally, until seeds are golden brown, about 45 minutes.
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