Roasted Pumpkin Seeds
ChampagneYogiWho says you have to wait for Halloween to make Roasted Pumpkin Seeds? I love that here in Seattle we have local pumpkins all the way thru the end of winter. Growing up in the UK I wasn’t raised with pumpkin soup or pumpkin bread or pumpkin pie, and definitely never munched on freshly roasted pumpkin seeds. Sigh! I now jump at the opportunity to roast a batch and find myself nibbling on them before they ever make it to the table.
While you might see on other recipes the suggestion to rinse the seeds first. Honestly, I think the taste is enhanced with a little pumpkin juice and flesh left on. But hey, feel free to give your seeds a deep clean if that’s your preference.
I wrote this post just after we carving our pumpkins and Serena asked me if we could make pumpkin seeds at other times too. I never put much thought into it honestly. But I reassured her that yes, we can roast seeds anytime we buy a fresh pumpkin. Needless to say I had a very happy little girl.
Make sure after you’ve carved your pumpkin for Halloween, or like me bought a pumpkin just because you love the taste so much, don’t throw the seeds away! Scoop them out, and don’t forget to roast the pumpkin seeds! This is probably our families favourite part about carving Jack-o-Lanterns and a must whenever I make pumpkin soup.
This recipe provides a healthy salty and crunchy snack. I promise they won’t last for long. I love topping soups (try my Creamy Vegan Mushroom Soup), or salads with them, but most often they are eaten before they make it on the plate. My husband is a huge fan of sneaking them when they are fresh out of the oven.
I’ve tried both washing the pumpkin goo off the seeds, and not. To be honest, I love the taste of baked pumpkin on the seeds, and my girls agree with me. But feel free to wash or not!
- Fresh Pumpkin seeds from a large pumpkin
- Celtic Sea Salt to taste
- Black Pepper to taste
- 1 tbsp olive oil
- Preheat oven to 300 degrees F
- In a mixing bowl, toss seeds the olive oil, salt and pepper. Spread the seeds in a single layer on a lined baking sheet. Bake for 20-30 minutes, stir a couple times while they cook. They should be a golden brown colour, but no panic if a few are darker - my hubby prefers them this way.
Remove, and cool before serving.
- If you prefer to wash your seeds, give them a good rinse, then pat them dry.
- Straight out of the oven they can be a bit chewy, but as soon as they cool, they are lovely and crispy.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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XO