Description
A simple and delicious recipe for roasting pumpkin seeds, perfect for using seeds from a fresh pumpkin and turning them into a crunchy, buttery snack with a touch of salt.
Ingredients
Ingredients
- 4 cups of pumpkin seeds (seeds from one large pumpkin)
- 4 tablespoons of butter, melted
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the pumpkin seeds evenly.
- Remove Seeds: Use a strong metal spoon to scrape out the pumpkin seeds and pulp from a large pumpkin into a big bowl.
- Clean Seeds: Rinse the pumpkin seeds thoroughly in a colander under running water, separating and removing all the pumpkin pulp.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Spread Seeds: Evenly spread the cleaned pumpkin seeds in a single layer on the prepared baking sheet.
- Add Butter: Melt the butter and drizzle it evenly over the pumpkin seeds on the baking sheet.
- Coat Seeds: Toss or mix the seeds well to ensure each seed is coated with the melted butter, then spread them out again in a single layer.
- Season: Lightly sprinkle salt over the seeds and give them a quick stir to distribute the salt evenly.
- Roast Seeds: Bake the seeds in the oven for about 15 minutes, stirring every 5 minutes to ensure even roasting and prevent overcooking or burning.
Notes
- Make sure to dry the seeds well after rinsing to help them roast crispier.
- Stirring frequently during roasting prevents burning and promotes even cooking.
- You can experiment with different seasonings like paprika, garlic powder, or cayenne pepper for extra flavor.
- Store cooled roasted seeds in an airtight container for up to a week to keep them fresh and crunchy.
