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Roasted Pumpkin Seeds

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(Sacramento, CA)
Friday, November 5, 2010

Roasted Pumpkin Seeds - Master Recipe

Scrape seeds out of pumpkin. Place in large bowl -- seeds, membranes and all. Fill bowl with water. Swish around until membranes sink and seeds float. Skim seeds out with a sieve. If seeds not completely free of membrane, repeat water wash. It's OK if a bit of membrane remains. It will burn off during roasting. 

Get the wet out

Before oven-roasting, dry out seeds. May air-dry on a baking sheet for several hours.
Quick dry method: Set seeds on paper towels; you might have to do this in batches. Microwave 4 minutes on power of TWO (20% power). Stir; microwave 3 minutes more on power of TWO. Seeds may be a bit damp, which is fine.
May proceed to oven-roasting, or do a salt infusion. 
Salt infusion option:
Soak clean seeds in heavily salted water overnight, refrigerated. Use ½ cup salt to 4 cups water. Drain and proceed with next step.
Pre-season the pumpkin seeds, basic flavor.
To each cup of seeds, mix with ¼ cup olive oil and ½ teaspoon salt. Add ground black pepper to taste. May add choice of "during roasting option" below.
Transfer pumpkin seeds to an ungreased baking sheet.
Slow-roast 30 minutes to 1 hour, checking to see when they're golden brown. A few may pop. Slide into a serving bowl.

During roasting option:

Mixture of pimento and salt, for a smoky taste
Mixture of sugar and cinnamon for a sweetish taste
Five-spice and brown sugar
Old Bay seasoning and pinch of garlic powder
After roasting option, while still warm:
Finely grated Parmesan
Plain chili powder
Splash of Tabasco or Worcestershire
Curry powder and pinch of dry mustard
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