http://www.care2.com/greenliving/roasted-pumpkin-seeds.html
Gather ‘Round for Roasted Pumpkin Seeds
By Annie B. Bond, Care2 Green Living
Indulge yourself in a seasonal treat of homemade, slow-roasted pumpkin seeds. They will most likely become a well-loved family tradition.
When I was growing up, carving pumpkins always meant that
my mother would ask us to help her collect and wash the
pumpkin seeds. She would then roast them in the oven until
they were golden brown, filling the house with their rich,
nutty aroma. When slow-roasted this way, with a little salt
and butter, pumpkin seeds make delicious, crisp snacks rich in
nutritious minerals such as zinc. I’ve never been able to
make them as perfectly as my mother did, but this is her just-about fail-safe recipe:
Pumpkin seeds from 1 or more pumpkins
1 tablespoon butter
Salt
Wash the pumpkin seeds to remove all the pulp, and place in a bowl. Melt the butter in a pan and then pour, bit by bit, into the nuts, tossing while you go. The key is not to use too much butter, but just enough to lightly coat the seeds. Smaller pumpkins may require less than 1 tablespoon of butter, larger ones more. Add salt. Preheat the oven to 250F; spread the seeds out over a baking pan and bake, turning occasionally, until crisp and lightly golden browned. Overcooking causes the nuts to toughen and lose flavor.
American Indian Variation
Wash the pumpkin seeds thoroughly, and place them in a bowl. Cover with cold water and just enough salt so that it is still drinkable, and let soak overnight. Drain the seeds, place them on a cookie sheet, and cook in at 250F until they are crisp and golden brown.
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23 comments
add your comment »great recipe.....for a spicier batch try an old east coast favorite, McCormick's Old Bay Seasoning. My two boys loved 'em that way. I also used Kirkland sea salt from Costco on the other batch.....both were delicious...
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I love roasted pumpkin seeds, and just tried with butternut squash. They didn't seem to roast as well (maybe too much oil), and didn't taste as good as pumpkin, but they weren't bad, and it seemed a better idea than throwing them away! Try it - you may like them more than I did!
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Every year we carve out pumpkins in our classroom (we estimate how many seeds different sized pumpkins will have, measure the width, weight, etc.) After the students sort the seeds we wash them and put them in a gallon ziploc, add oil and salt & shake. Then they pour them on trays that I rotate into the toaster oven. Before long our delicious treat is ready! Many of my second graders have never tried them before. They are always so surprised at how good the seeds taste! Definitely a kid-favorite recipe!
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I leave the pumpkin "stuff" on the seeds (obviously be clean about getting the seeds out) and then olive oil or butter and salt them. You get a salty/sweet flavor. Very good.
This would probably be really good with the cinnamon that some of you have mentioned. Almost like pumpkin pie flavor.
Happy Samhain.
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I tried this last year with seeds from small pumpkins and made them savory with curry powder, garlic powder and salt with olive oil instead of butter.
Great advice in comments.
Happy Halloween. Blessed Samhain.
Joyous Autumn Wishes.
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Oh, honey and cinnamon pumpkin seeds sound so good! I think this year I will do half salty, half sweet. Thanks for the idea!
(Plus I just found out I always cook mine too high, so I will remember to turn the oven down this year as well.)
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I eat the shells. Make sure the seeds don't spend too much time in the oven or they really lose their flavour.
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I have never had them before. Do youeat the shells too? Just wondering.
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I put in the bowl then honey and cinnamon, cook for 15 minutes each side on 250F.
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I just did this with winter squash seeds..seems to work..and the squash will be one of our supper veggies tonight.
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