I love Halloween season for so many reasons – most of them dealing with food. Yes, I love Halloween candy, but more than that, I especially love spicy pumpkin seeds!
Roasted pumpkin seeds are available year round to buy, but I’d much rather roast my own when we carve pumpkins each year. Also, if you use fresh pumpkins for things like pumpkin pie at Thanksgiving and Christmas, you can continue to eat roasted pumpkin seeds all the way through New Year’s Eve!
How to Roast Pumpkin Seeds
If you’ve never toasted pumpkin seeds before, you’ve been missing out. The flavor of the seeds are very mild, so I’ve always used some sort of seasoning on them (even if it’s just salt). I’ve made them sweet and savory, but spicy is by far my most favorite way to eat roasted pumpkin seeds.
When you’re carving your pumpkin, put the “guts” into a colander for later cleaning. When you are finished carving, you can clean the seeds. It can be a little tedious if you try to get every little stringy piece of flesh off the seeds, so don’t stress too much over it. This is supposed to be fun, remember?
While your oven is preheating to 325ºF, pinch off all the big chunks of pumpkin from the seeds and make sure each seed is separated from the others – clusters of seeds don’t always get roasted properly. Rinse the seeds to get any smaller pieces of pumpkin off, then shake to drain. Lay the seeds out on a tea towel and pat dry. The seeds will probably stick to the towel which is why I recommend a tea towel instead of one made of terry-cloth – you don’t want to be roasting up little bits of terry-cloth.
Melt some butter in the microwave or in a small sauce pot on the stove. Toss the seeds, butter and some Worcestershire sauce in a bowl to completely coat the seeds. Add salt, garlic powder, black pepper and cayenne pepper, and toss again to coat the seeds with the spices.
Pour the seeds on a sheet pan and spread them out into a single layer. Bake at 325ºF for 1 hour, stirring every 10 minutes to keep them from burning. Remove from oven and place entire sheet pan on a cooling rack to let the seeds cool. Store seeds in an airtight container (if they make it that far). Quite frankly, I only keep mine in a zipper bag because they’re gone in a couple of days.
[yumprint-recipe id=’14’]Roasted pumpkin seeds are loaded with vitamins and minerals, making them a very healthy snack!
How do you like your roasted pumpkin seeds?
Sweet? Savory? Hot and spicy? Let us know in the comments below how you like your seeds.