Roasting and Flavoring Pumpkin Seeds
When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort.
We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!
They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.
Cayenne and smoked paprika give pumpkin seeds a bit of a kick.
Make your own special fall blend with cinnamon, ground mace, ground ginger, nutmeg and allspice.
Chipotle powder is the star of this mix from The Kitchen, but it gets an inventive helping hand from parsley, thyme and lime zest.
Parmesan cheese, rosemary, red pepper flakes and granulated garlic add not just tons of flavor, but also extra nutty and crunchy texture.
The hosts of The Kitchen show off how just a tablespoon of curry powder can turn two cups of seeds into a zesty dish.
Cocoa powder and powdered sugar basically turn pumpkin seeds into a dessert. We tossed in a little orange zest as well — so, you know, they’re a refined dessert.