HOW TO ROAST PUMPKIN SEEDS

As promised, here are instructions for roasting pumpkin seeds…or winter squash seeds; the same things apply.

I know of three ways to fix these healthy gems:

pumpkin-seeds-salted-537x368
Simply roasted, shell and all:
1.  Scoop them out of the pumpkin or squash, pulp and all.
2.  Separate the pulp and throw it away.
3.  Rinse the seeds; then spread them on a lightly oiled cookie sheet to dry (about 1-2 hours)  That means you have time to go do something else.
4.  Put them into the oven.  Now, this part is simple enough; yet tricky:  I usually roast seeds on a low heat, probably around 200F.  Recipes I have seen say to roast at 350F.  The reason I don’t do that is, it seems that seeds scorch easily.
5.  Stir them occasionally to keep them from burning.
6.  When they’re a nice, toasty brown, take them out and let them cool a bit.
7.  While they are warm, toss them with a little olive oil (or any other type that you like.)
8.  Now for the fun:
You can simply sprinkle a little salt on them OR…
you can toss them in taco seasoning, ranch dressing mix, seasoning packets of all sorts…you get the idea:  Choose a flavor that you enjoy.

9.  Once they have had a chance to finish cooling and absorbing all that yummy flavor, eat them.
WARNING:  This method does mean that you might be spitting out bits of shell.  It’s not all that bad.

Boiled in salt water:
1.  Follow all of the steps in the first method, up to rinsing the seeds.
2.  Put them in a pan, cover them with water and add enough salt for them to absorb.  I have seen some recipes that call for 2 cups of water and 1/2 cup of salt.  That’s too much for me, so I put about 1 Tbsp of salt to 2 cups of water.
3.  Boil them for 1/2 hour.
4.  Drain them and lay them out on a tray or cookie sheet to dry.

5.  You can stop right there if you want:  They’ll taste good.
OR
6.  You got it:  Toss them with a little oil and your favorite seasonings.  Let them sit a while; then enjoy.

sewingseeds

Just the kernels:
Okay, for this method, you will need a few things – a small pair of scissors, something to put the shells in, a loooooong, good movie to help with the tedium of this task;.
1.  Do the basics – scoop, separate, rinse.
2.  Start the movie.
3.  Cut the shells on the side, just enough that you can pull them apart and get the kernel.  Sometimes, boiling the seeds for about fifteen minutes; then letting them cool makes this easier.  Don’t cook them too long; the kernels will get soft.
4.  Save all those delicate little gems in a bowl.
5.  Toss them with a bit of oil; then roast them at 200 for about 5 minutes.  Careful:  They scorch very easily.
6.  Let them cool slightly; then flavor them.
The real benefit of this:  You don’t have to try eating those tough shells!

Have fun!!!

 

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