Having a few time-saving and simple yet delicious recipes in your back pocket is a must for busy holidays. Simple Roasted Pumpkin seeds are a way to make quick work of some extra resources. Better that we don’t waste anything!
I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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ROASTED PUMPKINS SEEDS – NUTRITIOUS AND DELICIOUS
- Pumpkin seeds, especially with the husk still on them have a host of health benefits. They are very delicious when roasted to your liking!
- They have been proven to contain such vitamins and minerals to improve bone health, promote fetal development in the womb, and improve sleep. As well as something we can all enjoy, improve sexual health!
INGREDIENTS NEEDED
- Pumpkin seeds, winter squash seeds will work as well
- Oil, any kind will work. I use olive or sesame oil for savory applications and vegetable oil for sweet applications.
- Salt
- Pepper
- Paprika
- Garlic powder
HOW TO MAKE ROASTED PUMPKIN SEEDS
- Scrape the seeds out of your pumpkin, do your best to pick out any pulp, and give them a good washing in cold water.
- It is recommended that if roasting them fresh and whole, boil and simmer them in salted water until they turn gray before roasting. The final product will be much more tender and not so fibrous.
- They are ready to be seasoned and roasted! Not too big of a headache!
- Combine seasoning in a bowl and sprinkle it evenly over the pumpkin seeds.
- Toss or stir the seeds to cover them evenly in seasoning before roasting.
- Lay them out evenly on a foil lined cookie sheet.
- It is important during this step to make sure to keep the pumpkin seeds in a single layer to get that nice toasty brown color.
- Roast them at 300°F for around 45 minutes or until they turn brown and toasty.
- Fresh out of the oven is the best way to enjoy pumpkin seeds!
HOW TO STORE PUMPKIN SEEDS
- Allow them to cool after coming out of them oven and store them in a plastic bag, glass jar, or other storage container.
- Roasted pumpkin seeds will stay good for 2 weeks outside of the refrigerator or 2 months in the refrigerator.
HOW TO USE PUMPKIN SEEDS
- Although they are great for munching on, you can use them in a number of things.
- Salad, granola, garnish for soup, or making your own outdoor trail-mix would all be great ways to use roasted pumpkin seeds.
WHAT OTHER FLAVORS GO WELL WITH PUMPKIN SEEDS?
The versatility is real with this one! From savory to sweet, spicy to mild, or a combination of all of them, you can really customize them.
I would challenge you to look through your pantry and see what you have. A short list of things that would be delicious if roasted on pumpkin seeds is as follows:
- SWEET FLAVORS:
- Brown sugar
- Cinnamon
- Maple syrup
- Pumpkin spice
- nutmeg
- SAVORY FLAVORS:
- Salt
- Pepper
- Cumin
- Paprika
- Cayenne pepper
- Curry
- Herbs such as thyme, rosemary, Italian seasoning, sage, and dill are all great choices.
SOME SPECIAL FLAVORS TO TRY:
- Miners Mix Kansas Sweetie Brown Sugar BBQ Rub
- Fiesta Sweet & Tangy Seasoning Mix by Flavor God
- Gingerbread Cookie Seasoning Mix by Flavor God
- Dan-O’s Seasoning Medium 2 Bottle Combo
OTHER RECIPES TO TRY:
- SAVORY FRIED ZUCCHINI FLOWERS
- BEER BATTERED PUMPKIN FLOWERS
- PICKLED SQUASH FLOWERS
- WILD FORAGED GARLIC POWDER
- FERMENTED CUCUMBER PICKLE RECIPE
- EASY DILL CREAM CHEESE
- CALABACITAS (SQUASH) TACO RECIPE
- AIR FRYER GRASSHOPPERS RECIPE
Yield: 8 ounces
SIMPLE AND DELICIOUS PUMPKIN SEEDS
Having a few time-saving and simple yet delicious recipes in your back pocket is a must for busy holidays. Simple Roasted Pumpkin seeds are a way to make quick work of some extra resources. Better that we don't waste anything!
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Ingredients
- 2 cups pumpkin seeds
- 2 tbsp oil or butter, any kind of oil will work
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Scrape the seeds out of the pumpkin or winter squash, either will work.
- Pick as much of the pumpkin pulp as you can.
- At this point, you can either wash them in cold water and let them drain a bit on a paper or cloth towel. Or you can boil and simmer them until they turn grayish then proceed with the next step.
- Combine seasoning in a bowl
- Evenly sprinkle the oil and seasoning over the seeds and toss or stir the seeds to evenly coat them in seasoning and oil.
- Lay them out only one layer thick on a foil or parchment-lined cookie sheet.
- Bake at 300°F for 45 minutes or until the seeds are golden brown.
- Everyone loves them hot out of the oven! Let them cool before storing.
Notes
- You may add your ratio of seasoning. It does not have to be the same every time or the same as my recipe.
- Boiling the seeds before roasting them will make the hull much more tender and less fibrous. The hull of the pumpkin seeds can be tough at times.
- After letting them cool down, you can store them in nearly any plastic or glass container. You can even store them in ziploc bags.
- The roasted pumpkin seeds will stay good outside of the refrigerator for 2 weeks and will stay good in the refrigerator for 2 months.
- You can use any kind of oil that you want but I normally use olive oil or sesame oil for savory applications and vegetable oil for sweet applications.
Nutrition Information:
Yield:
6Serving Size:
1 ounceAmount Per Serving: Calories: 126Total Fat: 5.5gSodium: 5mgCarbohydrates: 15.2gFiber: 5.2gSugar: 0gProtein: 5.3g
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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