It’s November. Pumpkins are everywhere. Let’s say you’ve dispatched all of your pumpkins of their seeds and maybe you have no idea what to do with them so you have begun collecting seeds. So much so that your friends may be planning to call some pumpkin seed hoarding TV special to stage an intervention.
Don’t allow this to happen, friends. Don’t let them take your pumpkin seeds!!
Pumpkin seeds are a deliciously versatile little bonus treat that pumpkins give us. Unseasoned, they are remarkably bland, so you have a great opportunity to season them to compliment any dish as a garnish or simply as a stand alone snack.
Roasting Pumpkin Seeds
If you have the foresight, wash your pumpkin seeds and removing all pumpkin strings and guts.Spread your pumpkin seeds out in a single layer on a towel or paper towel lined sheet pan. Allow seeds to dry over night.
Toss seeds with 1 tbs oil or melted butter and season just before roasting on a parchment lined sheet pan at 300 for about 35 minutes.
If you don’t have the foresight, to wash and dry your seeds over night go ahead and wash and season the seeds and toss with oil. You can roast them at 300 for 45 minutes or until they are golden brown and delicious (GBD).
Pumpkin Seed Seasoning Ideas
Sprinkle with 1/2 tsp cajun seasoning, 1/2 tsp kosher salt, 1/4 tsp fresh cracked black pepper, 1/4 tsp cayenne pepper.
Garlic and Onion
Sprinkle with 2 tsp onion powder, 2 tsp garlic powder, 1/2 tsp kosher salt, 1/2 tsp fresh cracked black pepper.
Sprinkle with 2 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp fresh cracked black pepper.