Roasted Pumpkin Seeds

Roasted Pumpkin Seeds Recipe | USA | Ingredients: water, salt, pumpkin seeds, vegetable oil

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Roasted pumpkin seeds are a delicious and nutritious snack that can be enjoyed year-round. They are easy to make and can be customized with different seasonings to suit your taste preferences.

History

Roasted pumpkin seeds have been enjoyed for centuries, with evidence of their consumption dating back to ancient civilizations such as the Aztecs and Mayans. Pumpkin seeds were valued for their nutritional benefits and were often used in traditional medicine.

Ingredients

1 qt (946 ml) water
2 tbsp salt
2 cups pumpkin seeds
1 tbsp vegetable oil or melted unsalted butter

How to prepare

Preheat the oven to 250°F (121°C).
Pick through the seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain the seeds and spread them on a kitchen towel or paper towel. Pat them dry.
Place the seeds in a bowl and toss them with oil or melted butter.
Spread the seeds evenly on a large cookie sheet or roasting pan.
Place the pan in the preheated oven and roast the seeds for 30 to 40 minutes.
Stir the seeds about every 10 minutes, until they become crisp and golden brown.
Allow the seeds to cool, then shell and eat them or pack them in air-tight containers or zip closure bags. Refrigerate until ready to eat.

Variations

Try adding different seasonings such as curry powder, cayenne pepper, or smoked paprika for a spicy kick.
Sweeten the seeds with a sprinkle of cinnamon and sugar for a dessert-like treat.

Cooking Tips & Tricks

Make sure to remove as much of the stringy fibers from the seeds as possible before boiling.

- Stir the seeds every 10 minutes while roasting to ensure even cooking.

- Experiment with different seasonings such as cinnamon, chili powder, or garlic powder for a unique flavor.

Serving Suggestions

Roasted pumpkin seeds can be enjoyed on their own as a snack or added to salads, soups, or trail mix for extra crunch.

Cooking Techniques

Roasting the pumpkin seeds at a low temperature helps to preserve their nutritional content and ensures a crispy texture.

Ingredient Substitutions

Replace butter with olive oil or coconut oil for a dairy-free option.

- Use sea salt or Himalayan pink salt instead of regular table salt for added flavor.

Make Ahead Tips

Roasted pumpkin seeds can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve the roasted pumpkin seeds in small bowls or jars for a stylish presentation.

Pairing Recommendations

Enjoy roasted pumpkin seeds with a glass of apple cider or hot chocolate for a cozy fall snack.

Storage and Reheating Instructions

Store roasted pumpkin seeds in an airtight container in the refrigerator for up to a week. Reheat in the oven at 250°F (121°C) for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of roasted pumpkin seeds contains approximately 80 calories.

Carbohydrates

Each serving of roasted pumpkin seeds contains approximately 2 grams of carbohydrates.

Fats

Roasted pumpkin seeds are a good source of healthy fats, with each serving containing approximately 5 grams of fat.

Proteins

Pumpkin seeds are also a good source of protein, with each serving containing approximately 7 grams of protein.

Vitamins and minerals

Roasted pumpkin seeds are rich in vitamins and minerals, including magnesium, zinc, and iron.

Alergens

Pumpkin seeds are a common allergen and may cause allergic reactions in some individuals.

Summary

Roasted pumpkin seeds are a nutritious snack that is high in protein, healthy fats, and essential vitamins and minerals.

Summary

Roasted pumpkin seeds are a delicious and nutritious snack that is easy to make at home. Experiment with different seasonings and enjoy this healthy treat any time of year.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cool autumn day, and I was visiting my friend Margaret's house for a cozy afternoon of tea and conversation. As Margaret bustled about her kitchen, preparing a delicious pumpkin pie for us to enjoy, I noticed her carefully scooping out the seeds from the pumpkin and setting them aside in a bowl.

"Margaret, what are you going to do with those seeds?" I asked, curious about her intentions.

"Oh, I'm going to roast them!" she exclaimed with a smile. "They make a delicious and healthy snack."

Intrigued, I watched as Margaret showed me how to clean the seeds and prepare them for roasting. She explained that the seeds needed to be rinsed thoroughly to remove any pulp or strings, then dried on a paper towel before being tossed in a bit of oil and seasoning.

As the seeds roasted in the oven, the warm, earthy aroma filled Margaret's kitchen, making my mouth water in anticipation. When the seeds were golden brown and crunchy, Margaret sprinkled them with a generous amount of salt and invited me to try one.

The first bite was a revelation. The seeds were crispy and flavorful, with a hint of sweetness from the pumpkin itself. I was hooked.

From that moment on, I knew that I had to learn how to make roasted pumpkin seeds for myself. I asked Margaret for her recipe, which she gladly shared with me. Over the years, I have made some modifications and additions to the recipe, but the basic technique remains the same.

To make roasted pumpkin seeds, you will need:

- Seeds from one medium-sized pumpkin

- 1 tablespoon of olive oil

- Salt, to taste

- Optional seasonings such as garlic powder, paprika, or cayenne pepper

Start by preheating your oven to 300°F. While the oven is heating up, scoop out the seeds from the pumpkin and place them in a large bowl. Rinse the seeds under cold water, using your hands to remove any remaining pulp or strings.

Spread the cleaned seeds out on a paper towel and allow them to dry completely. This step is important, as wet seeds will not roast properly.

Once the seeds are dry, transfer them to a clean bowl and toss them with the olive oil and salt. If you like, you can also add your choice of seasonings at this point, being sure to mix well so that the seeds are evenly coated.

Spread the seasoned seeds out in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast the seeds for about 45 minutes, stirring occasionally to ensure even cooking.

When the seeds are golden brown and crispy, remove them from the oven and allow them to cool slightly before enjoying. They can be stored in an airtight container for up to a week, although they rarely last that long in my house.

I have shared my recipe for roasted pumpkin seeds with friends and family over the years, and it has become a beloved autumn tradition in our home. There is something so comforting about the process of scooping out the seeds, cleaning them, and roasting them to perfection. The reward of a crunchy, flavorful snack is well worth the effort.

As I sit down to enjoy a handful of roasted pumpkin seeds, I am reminded of that fateful day at Margaret's house, where my love affair with this simple yet delicious recipe began. I am grateful for the friends and family who have shared their recipes with me over the years, each one adding to my culinary repertoire and enriching my life in ways I never could have imagined. And for that, I am truly thankful.