How to Roast Pumpkin Seeds

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Too often, while we’re sipping on our PSLs and digging into pie during pumpkin season, we overlook one of our favorite fall food’s greatest offerings: the pumpkin seeds. When you roast those tasty little morsels up, they’re perfect for munching on all season long — so follow these Test Kitchen-approved tips and let the snacking begin!

  1. Start with the right pumpkin. A good pumpkin will feel hard and smooth and have no soft spots or discoloration. Its stem will also be firm, and it won’t show any signs of rotting near the base.
  2. Boil your seeds before roasting. This helps to soften them so they won’t be too tough to snack on.
  3. Customize the recipe to suit your cravings. Add 1 tsp. of chili powder, curry powder, smoked paprika, cinnamon sugar, or even pumpkin spice to seeds while tossing your pumpkin seeds in olive oil to give them an added boost of flavor.

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Yields:

4

Prep Time:

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hours

15

mins

Total Time:

1

hour

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mins

  1. Use chef’s knife to cut top of pumpkin off (if using for jack-o’-lantern), or cut pumpkin in half.
  2. Use spoon to scoop out seeds; transfer seeds to colander.
  3. Rinse seeds under cold water, discarding pulp and strings. 
  4. Heat large pot with 6 cups water to boiling. Add salt and seeds, boil 10 minutes. Drain seeds well and dry.
  5. In sheet pan, toss seeds with olive oil, then spread them out. Sprinkle lightly with salt and bake at 300°F until toasted, about 35 to 45 minutes, checking and stirring every 10 minutes. 
  6. Cool completely, then store in an airtight container.
how to roast pumpkin seeds

Kate Bennis

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Source : Goodhousekeeping