Roasted Pumpkin SeedsComments Off on Roasted Pumpkin Seeds
With the arrival of Autumn, pumpkin season is here! Don’t let those little seeds go to waste. Roasted pumpkin seeds are healthy, super easy to make and delicious too. Did you know that other types of hard winter squash seeds can be roasted too? Butternut squash, acorn squash, spaghetti squash and so on!
Our recipe includes soaking the seeds for at least 8 hours before roasting. Of course you could skip this step and roast them fresh out of the pumpkin but soaking the seeds makes them easier to digest. Don’t worry, they will still be crunchy (if not more so!) than non-soaked seeds.
Written by Corin
Prep time: 5 minutes (plus 8 hour soaking time)
Cooking time: 45 minutes
- Seeds from one pumpkin or butternut squash
- Note: If you want to jazz up your pumpkin seeds before they go in the oven sprinkle them with spices such as cumin, smoked paprika, or chilli powder
- Stainless Steel Tri-ply 35cm Roasting pan
- Remove seeds from pumpkin or butternut squash separating the pumpkin flesh as much as possible.
- Rinse the seeds in a colander under lukewarm water.
- Combine approx. 1/2 tablespoon of salt for every 500ml of water used.
- Leave the bowl out on the side for a minimum of 8 hours and up to 24 hours.
- When you’re ready to roast your seeds, preheat the oven to 160°F.
- Spread the seeds out onto the roasting tin and put in the oven.
- Bake for approximately 30 to 45 minutes. Stir the seeds every 15 minutes until they are lightly golden and crunchy.
- After they are baked, let them fully cool before transferring to an airtight container with a lid.