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What kind of recipe is it?
Roasted pumpkin seeds are a delightful and nutritious snack that showcases the versatile flavors of pumpkin.
This simple recipe transforms seeds into a crunchy, addictive treat that can be customized with various spices, from sweet to savory. Rich in fiber and healthy fats, they make a great option for health-conscious eaters or those looking for a guilt-free indulgence.
Perfect for families, party snacks, or as a wholesome addition to salads and trail mixes, roasted pumpkin seeds are a must-try for everyone!
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw pumpkin seeds | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Garlic powder | 1 teaspoon (optional) |
| Paprika | 1 teaspoon (optional) |
| Black pepper | ½ teaspoon (optional) |
| Cinnamon | 1 teaspoon (optional, for a sweet version) |
| Sugar | 1 tablespoon (optional, for a sweet version) |
| Nutmeg | ¼ teaspoon (optional, for a sweet version) |
Feel free to adjust the quantities based on personal taste preferences or to create various flavor profiles!
Cooking Steps
- Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.
- Rinse the raw pumpkin seeds under cold water in a colander to remove any pumpkin pulp or residue.
- Pat the rinsed seeds dry with a clean kitchen towel, making certain they’re as moisture-free as possible.
- In a large mixing bowl, combine the dried pumpkin seeds with 2 tablespoons of olive oil and 1 teaspoon of salt.
- If using optional seasonings (1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper), add them to the bowl as well.
- Toss the seeds in the bowl until they’re evenly coated with oil and seasonings.
- Spread the seasoned seeds evenly in a single layer on a baking sheet (roughly 30 cm x 40 cm / 12 in x 16 in) lined with parchment paper for easy cleanup.
- Roast the seeds in the preheated oven for 20-25 minutes, stirring halfway through to guarantee even cooking.
- Look for a golden-brown color and a nutty aroma as cues for doneness.
- Remove the baking sheet from the oven, allowing the roasted pumpkin seeds to cool for about 5-10 minutes.
- The seeds will continue to crisp up slightly as they cool.
- If using optional sweet seasonings (1 teaspoon cinnamon, 1 tablespoon sugar, ¼ teaspoon nutmeg), toss the seeds again with these ingredients while they’re still warm to help them stick.
- Store any leftover roasted pumpkin seeds in an airtight container once they’ve completely cooled, to maintain their crispiness.
- Enjoy your roasted pumpkin seeds as a snack, topping, or garnish!
Variations
- Spicy Sriracha Seeds: Replace olive oil with 2 tablespoons (30 ml) of sriracha sauce for a spicy kick, adjusting salt as necessary.
- Sweet Maple Cinnamon Seeds: Substitute olive oil with 2 tablespoons (30 ml) of maple syrup and add 1 tablespoon (15 g) of brown sugar, mixing with cinnamon for a sweet dessert twist.
- Savory Herb Seeds: Add 1 teaspoon (5 g) each of dried rosemary and thyme to the olive oil and salt mixture for an aromatic herb-infused flavor.
- Cocoa-Coconut Seeds: Mix 1 tablespoon (15 g) of unsweetened cocoa powder with 2 tablespoons (30 ml) of melted coconut oil and sprinkle with a pinch of sea salt for a unique chocolatey snack.
Tips on plating and presentation
Exploring different flavor variations for roasted pumpkin seeds is only the beginning; how you present them can elevate your snack game even further.
I love using clear glass jars or small bowls for an inviting display. Stacking them with colorful seasonal accents like mini pumpkins or autumn leaves adds charm. A sprinkle of sea salt on top gives a polished finish that’s hard to resist.
What other dishes can I pair it with?
While roasted pumpkin seeds are delicious on their own, they can also enhance a variety of dishes.
I love sprinkling them over salads for a crunchy texture, or mixing them into granola for added flavor and nutrients.
They’re also fantastic as a topping for soups, adding depth to a creamy pumpkin bisque.
You’ll find they elevate many of your favorite meals!
What drinks can I pair it with?
After adding roasted pumpkin seeds to your meals, think about what drinks can complement this delightful snack.
Personally, I love enjoying them with a crisp, invigorating hard cider or a light white wine.
If you prefer non-alcoholic options, a sparkling apple juice or herbal tea pairs beautifully, enhancing the nutty flavor.
These combinations elevate your snacking experience, making it even more enjoyable!
Frequently Asked Questions
Can I Store Roasted Pumpkin Seeds, and for How Long?
Yes, I store roasted pumpkin seeds in an airtight container at room temperature. They typically last up to two weeks, but I find they taste best if eaten within the first week after roasting.
Are Pumpkin Seeds Healthy or Beneficial for My Diet?
I find pumpkin seeds to be incredibly healthy. They’re packed with protein, healthy fats, and essential minerals, making them a great snack. Including them in my diet definitely boosts my overall nutrition and satisfies my cravings.
Can I Flavor Pumpkin Seeds With Other Spices?
I love experimenting with pumpkin seeds. You can use spices like paprika, cayenne, or even cinnamon for sweetness. Just toss them in your preferred seasoning before roasting, and you’ll have a flavorful snack. Enjoy!
How Do I Clean Pumpkin Seeds Before Roasting?
I rinse the pumpkin seeds in water, separating the pulp and strings. Then, I soak them for about 10 minutes, rinse again, and dry them on a paper towel before roasting them. It’s super easy!
Are There Any Allergies Associated With Pumpkin Seeds?
Yes, some people can be allergic to pumpkin seeds, though it’s rare. I’d recommend being cautious if you have a history of nut or seed allergies, and consult your doctor if you’re unsure.