Roasted Pumpkin Seeds, Make It Monday

As my Fall To Do List promised, this is the year that I learn to deal with pumpkins! While I love pumpkin pie and pumpkin tarts (so essentially the same thing in different sizes…), I figured it might be time for me to learn how to actually work with it. Once you know how, you can actually do a lot with pumpkin but I always found  it a little overwhelming. My only work with pumpkins is pumpkin carving 15 years ago when cutting into it felt like a Herculean task- so, cooking with pumpkin as an adult, here I come!

Roasted Pumpkin Seeds

I decided to start with just roasted pumpkin seeds- it would get me used to handling the pumpkin but isn’t anything ridiculously difficult. I’ve never had them but I figured that if I liked other similar seeds, it couldn’t hurt to try pumpkin! I looked up several different recipes but the main dividing line seems to be whether or not you have to let them dry for 24 hours/overnight. I have two pumpkins, so I’ve decided to do one “fast” recipe and one “slow”, this is the slow. I just decided to go for simple and take the average recipe from a handful of easier recipes and came up with this!

Raw Pumpkin seeds

Roasted Pumpkin Seeds 

-1 1/2 cups of cleaned, raw pumpkin seeds
-1 tablespoon of melted butter
-pinch of salt

Directions

1. Pre-heat oven to 300°C.
2. Remove pumpkin seeds from pumpkin and clean thoroughly with paper towels.
3. Toss in melted butter and lay out flat on baking sheet.
4. Bake for 15-20 minutes until lightly toasted (brown).
5. Let stand for 10 minutes, and then enjoy!

-A lot of recipes called for baking at 30-45 minutes, but by 19 mine were on their way to dark brown very quickly!
-With the next batch, I’m going to try soaking them in water for 20 minutes, drying overnight, and then simply sprinkling with salt after. The butter is fairly delicious but it does leave you with greasy hands afterwards!

pumpkin seeds roasting

Do you have any tips for dealing with pumpkin? Any recipes to share?

Until tomorrow,
The Historian!
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6 thoughts on “Roasted Pumpkin Seeds, Make It Monday

  1. gigglingfattie October 16, 2017 / 10:29 am

    OOO my mom roasts pumpkin seeds every year!! Don’t be afraid to try other seasonings both pre-and post-baking. Popcorn seasoning works amazing! And the seeks are so good added to a salad or just as a crunchy snack.

    Like

    • anhistorianabouttown November 11, 2017 / 7:52 pm

      Oooo, I’m definitely adding them to a salad! I’m getting tired of almond slices, and pumpkin seeds will have the crunch I like!!

      Liked by 1 person

  2. gemmaorton October 23, 2017 / 3:35 pm

    I love a pumpkin curry, no recipe I’m aftaid, just shove in your usual spices but substitute the meat or veg for pumpkin, of a bit of both. Added spinach is great too.

    Like

  3. Charles Bentley October 30, 2017 / 9:20 am

    Have made these a few times before, they have never turned out very good though, maybe I have been using the wrong ones!

    Like

    • anhistorianabouttown October 31, 2017 / 9:07 pm

      I’m going to be trying with just a little bit of salt this weekend, I’m hoping that they are just as delicious!

      Like

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