August 1, 2016Roasted pumpkin seeds are so easy they barely require a recipe, but with a few easy steps you can turn waste into a delicious snack or garnish.
- Prep: 5 mins
- Cook: 25 mins
- Difficulty: Easy
- Yields: 1 cup
These are embarrassingly simple to make and immensely satisfying to eat. It is barely more effort than scraping the seeds into the bin, which is what most of us do anyway.
A simple wash, pat dry, some oil and salt and you have transformed unwanted waste into a delicious snack or garnish. Not only do these look and taste great, but they are full of healthy goodness.
You don't have to have a whole cup of seeds - the recipe is just a guide. Even the seeds from half a pumpkin provide enough for a decent snack. In any case, some pumpkins are seedier than others.
When washing the seeds, it is good to remove as much of the pulp as possible, but don't despair over a few stray strands - they will just crisp up in the oven and add a little more texture. Let's face it, if you spent all day cleaning every seed it probably wouldn't be much fun or even worth doing.
Some people recommend that you boil the seeds in water for a few minutes before roasting, but I have tried it both ways and prefer the outcome without doing this - which is convenient as it is one less step too.
I can almost guarantee that the first time you make them they will be gone before they are even cold. If you do manage to resist the temptation, I recommend using the rest of the pumpkin to make a delicious risotto and use these seeds as a crunchy garnish.
Remove the seeeds from the pumpkin and place into a colander. Remove any large pieces of flesh with your hands and then rinse thoroughly under cold water while rubbing the seeds between your hands to remove the stray pulp. Drain well.
Place some baking paper on an oven tray and spread the seeds in an even layer on top. You want them to be in a single layer and not touching, but don't worry about the odd clump - they are covered in oil, so they are going to stay close to each other.