I must have been feeling adventurous or something because I tried roasting pumpkin seeds and making
pumpkin puree for the first time this fall and we loved them! I kind of think the pumpkin seeds taste like popcorn! I got
this recipe via
Pinterest from
Oh She Glows...thank-you!!
1. Clean the seeds. The annoying-but-necessary task
is that you have to meticulously clean the seeds until there are no
signs of pumpkin guts. After picking off the strands, give them a GOOD
rinse with water in a colander.
2. Boil for 10 minutes in salt water. Using
Elise’s
method for inspiration, I added the pumpkin seeds to a medium-sized pot
of water along with 1 tsp salt. Bring it to a boil and reduce the
heat to simmer, uncovered, for about 10 minutes over low-medium heat.
Apparently, this method helps make the pumpkin seeds easier to digest
and produces a crispy outer shell during roasting.
3. 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.
4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of
Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.
5. Roast seeds at 325F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is off, this could vary a lot!).
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. They should not be brown.
6. EAT! Remove from oven, add a bit more Herbamare,
and dig in! Ah, so good, so good! There is no need to remove the outer
shell; it’s quite possibly the best part.
