Roasting Pumpkin Seeds Plus Halloween Share
Fresh roasted pumpkin seeds are so, so good!!
Are they good for you?
They satisfy salty, crunch cravings and have a little protein and fiber to boot! I believe they are good for you, in moderation. Seeds do have high caloric density so watch portions. Let’s put it this way, fresh roasted pumpkin seeds are better for you than potato chips!
Roasting pumpkin seeds has become an early November tradition in our house. Our two biggest fans include our younger daughter, Ava and my brother. It has become expected that we will have fresh roasted pumpkin seeds after Halloween…so I sort of have to make them! Good thing it’s not hard.
If you haven’t tried roasting your own seeds it’s way easier than you might think. There are 5 simple steps to having fresh roasted pumpkin seeds.
5 Simple Steps to Roasting Fresh Pumpkin Seeds:
- Retrieve the seeds out of a pumpkin – perfect timing is as you clean it out before carving
- Clean the seeds out in a colander
- Dry the seeds on paper towels
- Season the seeds
- Roast the seeds
After cutting the top off of your pumpkin, pull out the seeds as well as the stringy strand inards (that’s what they’re called right?) I like to wear gloves when I’m pulling the seeds out. This years pumpkins were not as gooey as usual which I highly appreciated. The seeds were also quite large.
I lucked out this year with pumpkin seeds that were very easy to clean. The ‘inards’ were dry vs. gooey this time so I simply pulled out the pumpkiny strands (do like the technical terminology?) and rinsed the seeds in a colander in the sink.
Next, lay the seeds out on paper towels to dry. Since our carving happened on Halloween day, I left the seeds out to dry over night. It was a busy day with a party to pop into in the afternoon and trick-or-treaters to attend to all evening. I made the executive decision to put off roasting until the following day. I actually recommend you leave them to dry over night as the seeds will be crunchier if allowed to fully dry before roasting.
Spread the seeds out on a prepared cookie sheet (parchment paper lined). Spray the seeds with spray oil. Add spices of your choice. We normally keep it simple and sprinkle the seeds with salt.
Roast the seeds in a 300 degree oven for about 25 minutes, keeping an eye on them so they don’t burn. All pumpkins are unique and vary in their fertility 🙂 One medium sized pumpkin produces approximately a cup of seeds. That’s it! Hope you decide to try roasting your own pumpkin seeds. If you are a veteran roaster share your tips in the comments – Ovenhuggers want to know!
Time for a little post-Halloween fun sharing!
Bob and I love Halloween. We had a kick out of mocking the political debates this year. Our girls, now teens, dressed up (no way, not pictured, too cool for that) and hung out with their friends. It’s a bit sad they no longer go trick-or-treating… Luckily we have our little Buddy and the cutest little trick-or-treaters that come to our house.
Hope you had a fun Halloween this year friends! Who’s ready for November?! xoxo – Bita