Roasted Pumpkin Seeds
Here's a simple method to roast pumpkin seeds for a savory snack.
Equipment
- Cutting board
- Large knife to cut pumpkin
- Small saucepan (1 qt.)
- Spoon to scoop seeds
- Medium size bowl to hold the seeds
- Colander
- Towel
- Baking sheet with liner
- Paper towels
Ingredients
- 2 cups water
- 1 tbsp salt
- 3 tbsp melted butter or roasting oil of your choice
- 1 tsp Worcestershire sauce optional seasoning
- 1 tsp fine salt
- 1 small Pumpkin 2-4 lbs.
Instructions
- Cut pumpkin in half and scoop out seed and pulp mix.
- Soak seeds overnight or about 12 hours to help release pulp from seeds.
- Rinse seeds. Discard any pulp.
- In a small saucepan, bring 2 cups of water with 1 Tbsp of salt to a boil.
- Add seeds and boil for 10 minutes.
- Remove from stove and drain in a colander, but do not rinse them.
- Dry seeds on a towel or paper towels.
- Preheat oven to 350°F
- Combine in a small bowl: melted butter, worcestershire sauce and fine salt.
- Stir in the seeds, then using a slotted spoon, spread the seeds in an even layer on a lined baking sheet.
- Bake 15-20 minutes, stirring every 5 minutes.
- Seeds are done when slightly brown and toasted.
Notes
- The worcestershire sauce will darken the seeds, so you'll need to watch carefully to make sure they don't overcook.
- You can omit the worcestershire sauce for a more natural flavor and color.
- Ovens vary in temperature, watch carefully to make sure the seeds don't overcook.
- Every pumpkin is a different size. A small pumpkin should yield approximately 1 cup of seeds.