Seeds from 4 pie pumpkins that were saved for roasting. End product and how the seeds looked before roasting. My recipe below.
Ingredients
* Seeds from 4 pie pumpkins. Can use seeds from big pumpkins, acorn squash or anything from the squash family * olive oil * coarse sea/kosher salt
Recipe
* Thoroughly clean seeds with water to remove the pumpkin residue. I did it in a colander. * set out on single layer and let dry for 24 hours * once dry, transfer to a bowl. Add olive oil just to coat seeds and coarse salt to taste. * Preheat oven to 350 and convection * spread evenly on one layer on one or more cookie sheets * once at temp, bake for 48 minutes, tossing seeds every 12 minutes * transfer seeds to bowl and add more olive oil (EVOO if you have it) if you don’t want dry seeds and salt to taste if you think they’re under seasoned
SeaCardiologist9666
Definitely time not wasted 😉 They look good.
sennohki
I definitely recommend some spices on these when roasting.. a little paprika, a tiny bit of onion powder, garlic powder, and thyme..
Pilea_Paloola
I toss mine with Worcestershire sauce with garlic powder. They come out amazing and adds a little more to the flavor.
Kilbotkilo
Soooo good
Kazzinspace
My kids like them coated in cinnamon sugar. They come out soo good
masson34
Yummy and healthy!
wugglesthemule
I just roasted some pumpkin seeds today, too!
ttrockwood
Ok so do you eat them as is?? Or just the inside seed? The outer hull seems to be tough
imatalkingcow
I can taste these photos.
FruityandtheBeast
thanks for the reminder that I need to get a pumpkin
12 Comments
Seeds from 4 pie pumpkins that were saved for roasting. End product and how the seeds looked before roasting. My recipe below.
Ingredients
* Seeds from 4 pie pumpkins. Can use seeds from big pumpkins, acorn squash or anything from the squash family
* olive oil
* coarse sea/kosher salt
Recipe
* Thoroughly clean seeds with water to remove the pumpkin residue. I did it in a colander.
* set out on single layer and let dry for 24 hours
* once dry, transfer to a bowl. Add olive oil just to coat seeds and coarse salt to taste.
* Preheat oven to 350 and convection
* spread evenly on one layer on one or more cookie sheets
* once at temp, bake for 48 minutes, tossing seeds every 12 minutes
* transfer seeds to bowl and add more olive oil (EVOO if you have it) if you don’t want dry seeds and salt to taste if you think they’re under seasoned
Definitely time not wasted 😉
They look good.
I definitely recommend some spices on these when roasting.. a little paprika, a tiny bit of onion powder, garlic powder, and thyme..
I toss mine with Worcestershire sauce with garlic powder. They come out amazing and adds a little more to the flavor.
Soooo good
My kids like them coated in cinnamon sugar. They come out soo good
Yummy and healthy!
I just roasted some pumpkin seeds today, too!
Ok so do you eat them as is?? Or just the inside seed? The outer hull seems to be tough
I can taste these photos.
thanks for the reminder that I need to get a pumpkin
Never tried this and I will now. Thank you