3 Ways to Toasted Pumpkin Seeds

I ’ll admit , reaching into the depths of a autumn pumpkin to First State - gut it is not my favourite thing to do . It ’s slimy , it ’s sticky , and it feel like one of those mystery box at haunted houses where you put your hands in and they tell you it ’s a atomic reactor of brains .

But deep in the innards are the eatable seeds ofCucurbita pepo , a family of squash that includes autumn pumpkin , acorn squash , summer squash , and zucchini . The seeds from all of these cucurbit are every bit eatable , but I lean to come across pumpkin seeds more often , since one carving Cucurbita pepo will yield at least a couple of cups .

And if your whole house is sculpting and slice up autumn pumpkin , you ’ll have enough seminal fluid to do them up three different ways !

Remove as much pulp as possible from your seeds

Once I got over the initial trepidation that a autumn pumpkin could develop inside of me if I swallowed the seeds ( a tale told to me by numerous adult when I was 5 , tales that also include watermelon vine seeds and sunflower seed ) , I grew to love toasted pumpkin seminal fluid .

Salt and butter were all that I demand ( and is still a authoritative no - fail formula in my al-Qur’an ) , but I also love to experiment with different flavorer .

Here are three of my preferred recipes — and favored way to eat them ? Handfuls at a clock time , washed down with a cold pumpkin ale !

Brine the seeds for 10 minutes

I like to brine my seed before wassail , though this step is n’t totally necessary if your pumpkin - carving party guests are anxious to indulge . I feel it gives the seeds a good crunch when they ’re crispen and infuses them with a subtle salty flavor that serves as a nice base for other spice .

The saltwater bath also removes the balance of the thready guts from the seeds so you do n’t have to rinse them before toasting .

Preparation

transfer as much of the pulp as possible from your pumpkin seeds .

In a small-scale saucepan , bring 3 cup water and 2 tablespoons fine - grain table salt to a boiling point ( a drizzle of oil also helps to forbid boil - over ) . tot up 1 loving cup autumn pumpkin seeds and seethe for 10 minutes .

Strain the seeds and shake teetotal , then toast using one of the recipes below .

Strain seeds and shake dry

Garlic Pumpkin Seeds

Makes 1 cup

component

1 cup pumpkin seeds1 tablespoon olive oil1 teaspoon Worcestershire sauce1 teaspoon garlic gunpowder

Spread seeds across a baking sheet in a single layer

Instructions

Preheat oven to 375 ° F .

In a intermediate - sized bowl , flip the pumpkin seeds with oil , Worcestershire , and garlic .

Toasted pumpkin seeds

describe a baking weather sheet with lambskin composition ( not necessary , but helpful for scooping the seeds off later on ) . fan out the seeds across the baking sheet in a single level .

Bake for 15 to 20 minutes , budge halfway through , until the source are golden on all sides . with child ejaculate take longer to pledge and vice versa , so be sure to keep an eye on them to avoid burning . broadly , I know the come are decent toasted when I see the shell start to pop .

Curried Pumpkin Seeds

1 cup pumpkin seeds1 tablespoon melted cocoa palm oil2 teaspoons curry powder

In a medium - sized stadium , toss the pumpkin seed with oil and curry .

Sweet ‘n Spicy Pumpkin Seeds

1 cup pumpkin seeds1 tablespoon olive oil2 teaspoons packed brown sugar1/2 teaspoon earth cinnamon1/2 teaspoonful ground cayenne1/4 teaspoonful ground cumin

In a medium - sized trough , toss the autumn pumpkin seeds with oil and spices .