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HOW TO

A New Way to Roast Pumpkin Seeds



They are addictive! Delicious! Nutritious! And they don’t contain any evil preservatives, flavor enhancers or end up on your hips. Roasted pumpkin seeds are crisp bursts of flavor, and one of my favorite autumn snacks.

There is no set recipe for roasted pumpkin seeds since your amounts will differ each time you make them. But follow these simple instructions and you’ll master the process quickly.
     
 

1. Place the seeds in a colander and run cool water over them. Swish everything around with your hands and remove all of the pumpkin strings and goop.

  
       
  2. Place the wet seeds in a zip-top bag and sprinkle them with salt. Seal the bag and squish to distribute the salt. Store in the refrigerator for 3 days.  
       
 

3. Remove the seeds from the bag and place them on a pizza pan with holes, or a baking sheet.

  
       
 

4. Pat the seeds dry with a paper towel or clean kitchen towel.

 

  
       
 

5. Toss them lightly with melted butter or olive oil.

Sprinkle the seeds with your favorite herbs and spices. Do not add salt at this point or the seeds could become inedible. Personally, I prefer freshly grated Parmesan cheese and ground black pepper on my seeds. But you could try garlic powder, chili powder, curry powder or specialty and ethnic blends.

Toss the seeds to coat evenly.

  
       
   

6. Place the seasoned seeds in a preheated 325-degree oven for 20 minutes, or until golden brown. Be sure check the seeds halfway through the process to prevent burning.

Remove the pumpkin seeds from the oven and let them cool for five minutes. Taste and adjust the seasonings.

  
       
 

8. Store in an airtight container. (That is if you don’t eat them all immediately.)

 

  
       
   
Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.