Roasted Pumpkin Seeds
November 5th, 2008
Winter squash is a wonderful thing. And an added bonus: seeds. Any winter squash seeds can be roasted, but pumpkin seeds are a fall classic. So the next time you carve a pumpkin (or make homemade butternut squash fries), take ten minutes to separate the seeds from the strings (do not rinse), combine with 1 Tablespoon oil for each cup seeds, season as desired (I like different gourmet sea salts), and bake in a 250 degree oven for approximately 1 1/2 hours. Yum!
I’ve been waiting for your next posting. Thank you
Why not rinse them?
It wouldn’t really be the end of the world if you did rinse them. But I think the flavor is improved if you bake them without rinsing. Also, the combination of water and the winter squash’s starches can become slightly gelatinous when heat is applied. :)
I roast winter squash seeds all the time - I will try this no rinsing on a batch soon :) My mother swears by boiling them in salt water for a few minutes beforehand. I’ll report back on how that works out, too!