Toasted Pumpkin Seeds Recipe


One Medium Sized Pumpkin
Olive Oil

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

I am not a big fan of pumpkin seeds. I don't like the extra parts that remain in your mouth when you are chewing them.  However, this recipe was good (as far as pumpkin seeds go). I think boiling them in salt water gave them that extra flavor! 

Recipe from HERE



Anonymous said...

I just made these today! I wish I would have seen your recipe though because mine didn't look as good as yours!! Yum :)

Roeshel said...

We just had them last night! I love pumpkin seeds! We use garlic salt. :)

Haven and Home said...

Oh I love pumpkin seeds, I will have to try this!