Roasted Pumpkin Seeds

Vandula Farm-Local Pumpkin Patch!

Roasted Pumpkin Seeds

Happy Halloween! As a kid I remember always roasting fresh pumpkin seeds before going trick or treating, it was probably some kind effort on my mom’s behalf to get something healty into us before all that candy!

Get in the spirit of the season with slimy hands scooping through the inner cob webs of a pumpkin

If you have never roasted pumpkin seeds straight out of a jack o lantern, its so easy and fun for the kids (and grownups!).  When you roast fresh pumpkin seeds you don’t need to worry about shelling, once cooked their skin is brittle and edible, if you buy pumpkin seeds in the store most of the time they come pre-shelled, and tend to get bitter quite quickly. 

Classic Roasted Pumpkin Seeds Recipe:

Separate seeds out of your fresh jack o lantern, wash well, don’t worry about being too fussy with the drying in the classic version, spread out in a single layer on an ungreased cookie sheet, give a generous sprinkle of fine ground sea salt and bake at 375F for 20 mins turning half way through. Serve warm out of the oven.

Sweet and Spicy Roasted Pumpkin Seeds

Sweet and Spicy Roasted pumpkin seeds Recipe:

To make the spice mix whisk together:

1 tbl maple syrup

1 tsp brown sugar

1 tsp olive oil

½ tsp paprika

½ tsp salt

1/8 tsp mace powder

Pinch cyane pepper

You will need fresh seeds from a medium pumpkin(about 1 cup of seeds) wash well, blot between 2 clean kitchen towels to make they are really dry. Toss with spice mix, spread in a single layer on a baking sheet lined with parchment, bake at 375F for 20 mins turning half way through. Let spiced seeds cool a bit before serving or the molten sugar will burn your mouth for sure!

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2 Responses to Roasted Pumpkin Seeds

  1. Karen Rivera says:

    Can I just say I’m jealous of your garden and your recipes? Anyone who uses maple syrup knows what she’s doing. Looking forward to trying several of your recipes including the Jerusalem Artichoke one. Usually, I just toss chunks of butternut, yellow finn potatoes, rutabagas and jerusalem artichokes with garlic and grapeseed oil and roast them but I’m happy to find something a bit classier to introduce friends to winter veggies.

    • Thank you so much!! I am working on a few more fun recipes for Jersusalem Artichokes (crispy chips and a sugar pickle style salad roll) hoping to post in the next couple weeks. Defintely going to try your roasted medly sounds really yummy, I like the idea of JA’s with squash have never tried before thanks for that:)

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