HOW TO ROAST PUMPKIN SEEDS WITH 3 FLAVOURS
Here's my quick and easy recipe to make use of your pumpkins this Fall/Autumn and reduce waste. Makes a tasty snack, that can be flvoured anyway you like, but I have 3 examples here for you to get started.
Equipment
- Tray for drying seeds
- Clean Tea-towel or kitchen paper/paper towels
- Baking tray/sheet
- Baking/parchment paper
- Cooling rack
- Jar for the seeds
Ingredients
- Pumpkin Seeds (& or squash seeds) Amount you have will depend on size of your pumpkins.
- Salt
- Smoked Paprika
- Infused Oil (Spray) Or Extra Virgin Olive Oil (I used a Onecal Garlic infused spray oil but any can be used)
- Garlic Pepper (This is a blend of dried Garlic, black pepper corns, red and green bell peppers, dried onion & garlic Oil, made by Swartz but you could make your own or a combination).
Instructions
Dry Out The Pumpkin Seeds
- Separate the seeds from the pumpkin 'guts' and then rinse well before drying them out.
- Place the seeds on top of a clean tea-towel or baking/parchment paper, placed on top of a tray. Separate them so they dry out easier. Note that using kitchen paper/paper towel, a few will have a tendency to stick to the paper once dried.
- Leave to dry out near a radiator or somewhere warm, over-night. This long drying time is optional, but reduces baking time.
Flavour The Pumpkin Seeds
- Once the pumpkin seeds are completely dried out you can roast them. But first you can coat them with a seasoning of your choice or do a few different ones. For this batch of photos, I made 3 flavours - salt, garlic pepper and a smoked paprika version. To flavour them, simply coat in oil and then with your seasoning. Use more seasoning than you think you need, as some will not stay on the seeds.
- For the smoked paprika ones, I sprayed with garlic infused cooking oil by OneCal first before coating them. I found it easy enough to just place the seeds on the baking/parchment paper on the baking tray, and season there. But you can also choose to season in a bowl if you like.
Roast The Pumpkin Seeds
- Have your seeds spread apart on the baking tray/sheet lined with baking/parchment paper, and bake for about 10 minutes, at 190°c/170°c Fan Oven/375°f/Gas Mark 5. I baked for 7 minutes and then tested them, and turned the tray and baked a further 3 minutes till toasted and crunchy.
- Remove from the oven and place the baking tray/sheet on the cooling rack to cool down. Once cooled down, eat or store in a jar till ready to eat.
Notes
*The amount of seeds you will get from the pumpkin, will depend on the size of the pumpkin. But for the recipe, I have provided details for 2 servings of 28g/1 oz, which you will get from an average sized Jack-o-lantern pumpkin.
Nutrional Information - I am not a qualified nutritionist & all values are approximate. Values based on 1 serving, of 1oz. Providing - 5.3g protein, 5.5g fat (mostly unsaturated), 15g carbohydrates of which 5g dietary fiber & 125 calories (source U.S. Department Of Agriculture).
*Amount of seasonings can be adjusted according to taste & also whether you consume the seed shell or not.
*Click to go to my Homemade Roasted Pumpkin Puree recipe, or go to Fall/Autumn Recipes for ideas how to use the puree.
Nutrition Facts
HOW TO ROAST PUMPKIN SEEDS WITH 3 FLAVOURS
Serving Size
1 portion
Amount per Serving
Calories
139
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Sodium
587
mg
26
%
Potassium
238
mg
7
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.