Here’s another quick post on how to roast pumpkin seeds.
I know this is more of a fall post. There aren’t pumpkins around now but save this for the future and (hopefully) remember to use it next fall.
These are a good snack, additions to salads and make a great addition to trail mix. There are several different recipes out there. This recipe is just for simple roasted seeds. But experiment! Find some other recipes and go crazy if you like them!
Fun Fact: Pumpkin seeds are also referred to as Pepitas, its the Spanish term for Pumpkin Seeds.
Ingredients:
Pumpkin seeds, pumpkin guts rinsed off
Sea Salt
Smoked Sea Salt if you can find it!
Olive Oil
Directions:
Bring a medium to large saucepan of water, salt and seeds to a boil (depending on how many seeds you’d like to roast- see below)
Let simmer for 10 minutes.
5 minutes in, preheat your oven to 400 degrees.
Remove from heat and drain
In a bowl cover the seeds in olive oil. About 1 Tbl spoon for every cup of seeds.
Spread out onto a roasting pan in a single layer, sprinkle with smoked sea salt and roast for about 7 minutes, check if golden brown. If not add time in three minute intervals, checking often.
Smaller seeds might take about 5 minutes, larger about 10. So I would leave the oven light on and check often.
**2 Cups of water and 1/2 table spoon of sea salt for every half cup of seeds**
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