Roasted Pumpkin Seeds (II)

November 5, 2012

Roasted Pumpkin Seeds (II)

Yaron Hadad, Tucson CSA

After Halloween, I just had to find something to do with all the leftovers of pumpkin seeds. Here is an idea that is easy and fast!

1 cup of pumpkin seeds
1 tablespoon salt
2 cups water
1 tablespoon olive oil

  1. After you scraped the insides of a pumpkin and scooped out the seeds, rinse the seeds in a colander. Try to separate them from all the strings.
  2. Cook the seeds with the water and salt. Simply boil for 5-10 minutes. In the meantime, preheat the oven to 400°F.
  3. Drain the seeds, and mix with the oil. Here you can also add some spices to spice-up your life (I made two batches, one with gram masala and one plain, but you should be adventurous…). Spread the seeds over a roasting pan to form a single uniform layer.
  4. Bake for 20 minutes. Easy!
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 2

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