Pumpkin Seeds

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Level:
Easy

Directions
  • Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

  • Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.

  • Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

  • Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

  • Sweet Toss with cinnamon and sugar (do not use salt in step 4).

  • Indian Toss with garam masala; mix with currants after roasting.

  • Spanish Toss with smoked paprika; mix with slivered almonds after roasting.

  • Italian Toss with grated parmesan and dried oregano.

  • Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

  • Photograph by Levi Brown


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    This recipe is featured in:

    Halloween