The Best Roasted Pumpkin Seeds Recipe (boil & roast method)
User Reviews
5
The Best Roasted Pumpkin Seeds Recipe (boil & roast method)
Description
The Best Roasted Pumpkin Seeds recipe involves first removing seeds from a medium to large pumpkin, carefully cleaning them and removing fibrous strands. The seeds are rinsed and then boiled in salted water for 10 minutes to soften and season them evenly.
After boiling, the seeds are drained and dried using a towel to remove moisture, which prevents soggy roasting. They are tossed with rapeseed oil and a fresh grind of sea salt to coat them lightly. Then the seeds are spread in a single layer on a preheated baking tray and roasted at 200°C for about 10 to 15 minutes until they develop a crunchy texture and toasted flavor.
This method yields pumpkin seeds with a satisfying crunch and well-seasoned taste, perfect for snacking on their own or adding a textured topping to salads, soups, or breads. Testing a seed for crunchiness helps determine doneness precisely.
Ingredients
- 1 pumpkin yields about 85 - 100 g of seeds, medium/large sized
- 1 tsp rapeseed oil I use cold pressed
- sea salt freshly ground
Instructions
- Using a small sharp knife at an angle cut a lid from the top of the pumpkin.
- Scoop out all the seeds with a large metal spoon (I find a serrated one even better) and place in a bowl.
- Pick out any large clumps of pumpkin “string”. (I was lucky, there was barely any stuck to the seeds).
- Put the seeds in a sieve and rinse with cold water to remove the last of the pumpkin “string”.
- Then put the seeds in a small pan half filled with water with a pinch of salt.
- Bring to a boil and boil for 10 minutes.
- Preheat oven to 200°C along with a large baking tray.
- Drain the seeds in a sieve (or colander but why dirty another utensil)!
- Tip the boiled seeds onto a clean kitchen towel (or paper towels) and pat to remove excess moisture.
- Put the seeds in a bowl and pour on 1 tsp of rapeseed oil and a good grinding of sea salt.
- Stir well to coat the seeds.
- Spread the pumpkin seeds over the preheated baking tray in a single layer and bake for about 10 – 15 minutes until lightly golden. (My large seeds took 12 minutes).
- Cool a little and enjoy whilst warm or allow to cool on the baking tray before eating and/or storing.
Notes
- To check doneness, taste a seed after roasting; it should be crunchy and edible.
User Reviews
Overall Rating
5
You'll Also Love
