Pumpkin seeds are heightened in flavor when roasted, and make a delicious and healthy snack. They’re packed with omega 3s and are high in fiber, protein and zinc among many other beneficial nutrients. They make a nice addition to various meals, cakes and breads and are a great alternative to popcorn or chips to snack on in front of the TV or computer. Roasting them enhances their nutty flavor, and they can be made to be sweet or savory, yet the most common and popular option is salted and roasted pumpkin seeds. So, if its fall and there happen to be many pumpkins lying around, don’t discard the seeds, roast and eat them!
The only ingredients needed are a pumpkin, some vegetable or olive oil and some salt, preferably sea salt (as its more nutritious). Equipment needed involves a sharp knife (to cut the pumpkin), a baking sheet (for roasting the seeds on) and an oven.
1. The first step entails cutting the pumpkin to separate the seeds from the flesh. After the seeds have been collected, place them in a bowl of warm water and rub them to clean off the sticky strings and juice from the pumpkin flesh. After, allow them to dry by draining them and placing the seeds on a tea towel, and leave them to dry for an hour or so.
2. Once fully dried, spread the seeds out on a baking sheet on a tray and add one teaspoon sea salt (to one cup of seeds) and three tablespoons of any vegetable oil (olive oil makes a nice choice here). Mix the seeds together so that each one is coated with some salt and oil. Alternatively, pour the dried seeds into a zipper storage bag and add the oil and salt. Then seal the bag and shake it well so that all the seeds are well-coated. Make sure the seeds are spread out in a single layer on the baking sheet.
3. Then turn on the oven (at 275 degrees Fahrenheit or 135 Celsius) and heat them for 10 to 20 minutes, sometimes a little more. However, it’s worth noting to keep an eye on them every five minutes or so, and stir them so that they don’t burn and roast well on both sides. Cook the seeds until they look crisp and golden or slightly brown in color.
4. After the seeds are golden and look done, simply take them out of the oven and place them onto a plate to cool down. If possible, put them somewhere cool like on a windowsill, but not in the fridge. Exposing them to a cool area allows them to be crispier and crunchier in texture.
After cooling, the seeds can be stored in an airtight container or bag for a week or two for maximum freshness, and the author of this article recommends snacking on them with tea.
Roasting pumpkin seeds are a great way to make use of the whole pumpkin, and they make a healthy and delicious snack. It’s simple to roast them, and they can be made sweet or savory. Roasting enhances the nutty flavor of the seeds and makes them a tasty and crunchy snack.