Toasted Pumpkin Seeds

Don’t throw away those pumpkin seeds - they are gold. After emptying out the insides of your pumpkin, place the seeds in a colander to rinse and separate from the pulp.

It is suggested to soak these seeds overnight before preparing to toast, but you can rinse and toast these immediately. Lay these out on a towel to dry off excess water and remove any last pieces of pulp.

Here is where you can get creative. Decide which seasonings you would like and try a few of the recipes below. You do not need to utilize a specific recipe think about the following spices and create your own.

Toss with melted butter, Olive oil, avocado oil or sesame oil. You can use other oils, but these choices will work best.

Seasonings to use:

Salt/Pepper

Garlic Powder

Worcester Sauce

Smoked Paprika

Chili Lime seasoning (this is a somewhat common seasoning for salmon or chicken)

Old Bay Seasoning

The following recipes are for 1 cup of seeds. Alter the measurements accordingly to how many seeds you are working with.

Asian: 1 t soy sauce, 1/2 t sesame oil, 2 t vegetable oil, salt/pepper to taste

Ranch: 1/2 t salt, 1/4 t onion, 1/4 t parsley, 1/4 t garlic, 1/4 t paprika, 1/4 t dry mustard, 1/4 t celery seed, 1/8 t dill, 1/8 t pepper

Dill: 1 t vinegar, 1 t dill, 1/2 t garlic, salt/pepper to taste

Pizza: 1 T Parmesan cheese, 1/2 t basil, 1/2 t oregano, 1/4 t salt, 1/8 t garlic

Vinegar: Soak 1 cup of seeds in 1 cup of vinegar for one hour, drain, add salt and roast

Toss well with your seasoning of choice and place on a cooking sheet to roast. Bake at 300 for 20-30 minutes, reduce heat to 250 degrees for approximately 40 minutes. You will want to use a wooden spoon or spatula to stir the seeds every 10-15 minutes. This will assist in the roasting and more evenly distribute the seasonings.

You can also roast these in an air fryer at 300 degrees for 30 minutes.

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