Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are the perfect snack for any time of the day. Add these tasty treats to your favorite soups or chowder as a topping or by themselves.
I have wanted to try this recipe since my landlady gave me a whole pumpkin for the holidays.
She has a lovely little farm, and through the kindness of her heart, she’s always blessing me with produce from her little farm.
I wasn’t sure what to do with a whole pumpkin, but I knew I’d have fun creating new pumpkin recipes.
After cutting your pumpkin, the first thing you do is discard the flesh and seeds.
But today, we will scoop those seeds, wash them, and roast them. It’s the perfect snack for any time of the day.
Which Pumpkin Seeds Should I Use?
The most common pumpkins grown in the Caribbean are Cucurbita pepo or winter squash.
You can also use types of squash such as butternut or spaghetti squash seeds for this recipe.
Pumpkin seeds are quite nutritional and make perfect toppings for hearty soups, chowder, and other meals.
Ingredients To Use
You can enjoy this easy-to-make snack with just a few simple ingredients.
The best part is you can add any seasoning ingredient to your liking.
- Pumpkin Seeds
- Chili Powder
- All-Purpose Seasoning
- Curry Powder
- Parsley
- Salt
- Oil
You can also season your the seeds with: –
- Nutritional Yeast/Nooch
- Garlic Powder
- Onion Powder
- Oregano
- Black Pepper
How To Make Roasted Pumpkin Seeds
Once you’ve washed, dried, and seasoned your pumpkin seeds, it’s time to roast them in the oven.
Directions:
- Scoop the seeds out and toss them in a bowl of cold water. Rinse seeds to remove the strings and flesh. It may take 1-2 tries to get as much flesh off.
- Preheat oven to 350 degrees Fahrenheit.
- Pat dry on a clean dish towel or paper towel. The drier the better.
- Season with chili powder, parsley, curry powder, and salt in a dry bowl.
- Place seeds on a baking tray and drizzle oil over them. Bake at 450 degrees Fahrenheit for 20-25 minutes.
- Allow to cool and enjoy!
Serving Suggestions
This tasty snack idea is great by itself.
However, you can also use them as toppings to your favorite meals, such as hearty soups.
Storage Tips
Have your roasted pumpkin seeds last for a few weeks in an airtight container in your kitchen at room temperature.
Tips For Making Roasted Pumpkin Seed
Since trying this a few times, these tips should help make the best-roasted pumpkin seeds for everyone.
- Use raw organic pumpkin seeds when making this recipe.
- You can sprinkle flour, onion powder, or nutritional yeast/nooch to help combine ingredients.
- Season your pumpkin as you desire, but don’t overseason.
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Roasted Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tbsp all-purpose seasoning
- 2 tsp chili powder
- 1 tsp parsley
- 1 tsp curry powder
- ¼ tsp salt
- 2 tbsp vegetable oil
Instructions
- Scoop seeds from the pumpkin and toss in a bowl of cold water. Rinse seeds to remove the strings and flesh. It may take 1-2 tries to get as much flesh off.
- Preheat oven to 350 degrees Fahrenheit.
- Pat dry on a clean dish towel or paper towel. The drier the better.
- Season pumpkin seeds with chili powder, parsley, curry powder, and salt in a dry bowl.
- Place pumpkin seeds on a baking tray and drizzle oil over them. Bake at 450 degrees Fahrenheit for 20-25 minutes.
- Allow to cool and enjoy!
Notes
Notes for Making Roasted Pumpkin Seeds:
- Use raw organic pumpkin seeds when making this recipe.
- You can sprinkle flour, onion powder, or nutritional yeast/nooch to help combine ingredients.
