How To Roast Pumpkin Seeds
Here's what you do first with the seeds:
Thoroughly rinse your seeds under cold running water. You can even set your colander in a bowl of water and most of the seeds will float to the top. Either way, you’ll need to get your hands in there to further separate rest of the pumpkin bits. Spread the clean seeds on a towel and pat dry.
How to Season Pumpkin Seeds:
A simple sprinkle of salt and drizzle of olive oil or melted butter always do the trick, but there are so many seasonings that bring out the best in pumpkin seeds. You can keep it basic, go sweet or even spicy. Try a couple of our favorites twists on your next batch before you toss them in the oven!
For each cup of raw seeds, evenly coat with…
Italian: 2 tablespoon melted butter + ¼ cup grated Parmesan + ½ teaspoon Italian seasoning
Sweet: 2 tablespoons melted butter + 1 tablespoon brown sugar + ½ teaspoon cinnamon
Savory: 2 tablespoons melted butter + 1 teaspoon seasoned salt + 1 teaspoon white vinegar (Note: Add the vinegar after roasting.)
Spicy: 2 tablespoons olive oil + ½ teaspoon Cajun seasoning + ½ teaspoon fresh lime zest (Note: Add the zest after roasting.)
Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15 x 10 x 1 inch baking pan. Toss with melted butter; stir to coat. Sprinkle with salt and pepper to taste.
Bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once.
Cool 10 minutes or until completely cooled before serving.