Monday, October 24, 2011

How to Roast Pumpkin Seeds

Welcome to Halloween Week (one of my aforementioned favorite times of the year).  Today, I am going going to start with the most basic of Halloween related activities, roasting pumpkin seeds.  If you have never done it before, I assure you that it is simple to do and worth the little bit of effort that involves getting pumpkin slime on your fingers.  This recipe will take you through the steps that I have pictured below.  

First of all, pick a nice pumpkin that you will want to carve later.  Important lesson learned today: do not try to use a big bladed knife here (like a chef's knife).  Smaller and serrated work best.  

The lid you cut out doesn't need to be perfectly round.  Little imperfections add character, right?  Scoop out all of the pumpkin innards.  

You will have a pile of seeds and pumpkin slime you will need to pick through.

After you have picked out the pumpkin guts, rinse with water in a colander.

Prepare the roasting pan with a layer of olive oil and then lay the seeds out flat in a single layer.  Bake for 30 minutes at 300 degrees F to dry the seeds out.

Toss in olive oil and the seasoning of your choice (I used salt and granulated garlic here).  Bake for another 20 minutes to roast.  

Put in bowl for snacking during football.  Hand to husband.  Quickly realize that you should have portioned them out if you want to get your share:)  Enjoy!


Adele said...

Hey Erin! I totally LOVE your new look blog!! It's so fab I can't stop looking at it!!!!!
Love roasted seeds xoxo

jillian m. said...

Love pumpkin seeds. I usually snack on them as is, but roasting them seems like a delicious idea.

The Blonde Duck said...

We just carved pumpkins last night! I was craving roasted seeds!

Jess said...

3 kids at work w/ 3 pumpkins + Erin's recipe = Happy snacky Jess

Elle Sees said...

I've got to do this soon

Kathy S said...

Thanks for sharing. I love pumpkin seeds.

Portuguese Prepster said...


Tina Lane said...

I have managed to ruin these before so this should help me pay better attention to what I'm doing next time. *thanks*

Elisa @ Globetrotting in Heels said...

We used to do this too when I was growing up - though we didn't cook pumpkins that often, in Italy it is generally more common to use the flowers for cooking.

Pumpkin seeds are the only type of seed that is high in zinc (which is great for our skin, hair and nails), all other nuts and seeds are high in copper - thank you for the reminder, I actually like pumpkin seeds and should probably consume them more often!

I guess that thanks to this post I can start with the ones I'll take out of our Jack o-lantern ;-)

Bad Joan said...

Great post! And this will be a great reference for all your readers.



I love pumpkin seeds!! And I am totally digging your new blog look! xo

ShinyPrettyThings said...

great recipe!!! and so easy too. i haven't bought a pumpkin since elementary school hahaha but now im tempted to get one just so i can make these seeds!

Lorena said...

DID I mention I love your new header ?!
And btw I had NO IDEA that the seeds could be roasted.

I'm Erin

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Hi, I'm Erin. I am living back on the east coast after 15 years out west. Currently readjusting to humidity and mosquitos. I love to take pictures and read fashion magazines.... and to talk about nothing in particular (ok, and my dogs).

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