So you've scooped all the slimy, messy insides out of your pumpkins. Whatever you do, save the seeds! Roasted pumpkin seeds are a great fall snack, and a healthy break from all of your Halloween candy. Here are few ideas for making the most of your Halloween pumpkin seeds.
The basic method involves nothing more than a little sprinkle of olive oil and salt — about 10 minutes in a 300 degree oven will have them toasted and ready to snack on. For those of us looking for a few twists on the classic (or if you have many, many seeds to cook), check out these ideas:
• Curried Pumpkin Seeds from Bon Appetit
• Sweet and Spicy Pumpkin Seeds from 101 Cookbooks
• Old Bay Pumpkin Seeds at Chow
• Hilda's Roasted Pumpkin Seeds with Garlic and Pepper at Food Network
• Sweet and Salty Pumpkin Seeds at Real Simple
• Brined Pumpkin Seeds
What's your favorite way to spice up pumpkin seeds?
Related: Beyond Roasting: 5 Ideas for Squash Seeds
(Images: Flickr user elanas pantry licensed for use under Creative Commons)
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What is the best way to store roasted pumpkin seeds, and how long will they keep for?
i've always been tempted to roast seeds from other squash this time of year (they can't be that different).
has anyone ventured into such territory?
AthanChiz, I've roasted acorn and carnival squash seeds and they were delicious.
I always soak my seeds in salt water overnight before roasting... Then I just roast at like, 300 or 350 for awhile, stirring occasionally, until they are crispy and toasty. I don't know where I heard about soaking them, but I've been doing it that way for years.
We're enjoying roasted spaghetti squash seeds now. Yes you can.
We're enjoying roasted spaghetti squash seeds now. Yes you can.
Curious here...what's the purpose of soaking? Might have to try that next time in case I'm missing something here.
(that username always makes me smile. it's my g-dd's name whom the AF whisked 3000 miles away from her grammy)
The kernels are great, but the seed casings I've hated since I was a kid. Until someone tells me how to get rid of the shells/casings I'll keep on tossing out my winter squash seeds.
After washing off most the gunk, our family usually just tosses the seeds in salt & olive oil. Then bake at 350F (tossing occasionally) until they are dry & crispy. It doesn't take long, maybe 15 - 20 minutes? We just store them in a plastic baggie on the counter. They get gobbled up long before their expiration date would be an issue!
AthanChiz,
yes, yes! you name it - acorn, butternut, spaghetti... i almost always roast the seeds of whatever squash i am cooking up at this time of year. of course, you only get about a 1/4 cup or so, but it's the perfect amount for a small snack, and my favorite topping for a spinach or arugula (etc) salad that accompanies the squash. any seasoning recipe that works for pumpkin seeds works for these.
I roasted my seeds last night then tossed them in a little melted butter, rosemary, chili, sea salt and brown sugar. They are delicious.
Can you eat the seeds from Cinderella pumpkins too?