Pumpkin seeds, the edible treasures hidden within the Halloween carving ritual, are not just reserved for spooky season. With a straightforward method, you can transform these seeds into a delectable snack that’s perfect for autumn and winter. In fact, you can apply this process to the seeds of other robust squashes like butternut, spaghetti squash, and delicata squash. Get ready to unlock the secret to making easy roasted pumpkin seeds and more.
Pumpkin Seeds: Not Just for Halloween
While many of us first contemplate roasting pumpkin seeds amidst the pumpkin-carving frenzy of Halloween, their deliciousness knows no season. Pumpkin seeds, also known as pepitas, offer a delightful crunch and nutty flavor that can be enjoyed throughout the fall and winter months. What’s more, this roasting method extends its warm embrace to the seeds of other hearty squashes, expanding the horizons of your snacking options.
A Clean Start: Preparing the Seeds
- Seed Harvest: To embark on your roasted seed adventure, start by scooping out the seeds from the pumpkin or squash. It’s a tad messy, but the end result is worth it.
- The Rinse: The seeds often come bundled with some stringy bits, so it’s time to give them a bath. Place them in a bowl of cold water, and with a gentle swish, let any unwanted attachments come loose. As they rise to the surface, retrieve them from their watery bath.
- Double Cleanse: While the seeds are now mostly clean, they’ll get another spa treatment. Add these semi-clean seeds to a pot of boiling salted water and let them simmer for about 5 minutes. This second cleanse both scrubs the seeds and infuses them with a touch of seasoning, much like how adding salt to boiling water enhances pasta.
The Road to Roasting: Making the Seeds Crunchy
- Drain and Rinse: With the seeds simmered and slightly seasoned, it’s time to give them one last rinse. Remove any lingering bits of pumpkin flesh, and then focus on drying the seeds as thoroughly as possible. Remember, drier seeds equal crispier results.
- The Flavorful Finale: In a large mixing bowl, toss the dry seeds with your choice of oil. Opt for olive oil, coconut oil, or a rich nut oil like walnut. As for seasoning, the possibilities are endless. The photo showcases harissa, but you can also experiment with curry, chili powder, or your preferred spice. Ensure that the seeds are evenly coated with this delightful concoction.
- The Roasting Act: Spread the seasoned seeds in a single layer on a baking sheet and roast them until they achieve a desirable crispiness, with a lovely golden-brown hue around the edges.
To Shell or Not to Shell: Enjoying Pumpkin Seeds
The beauty of pumpkin seeds lies in their versatility. You can savor them with or without their shells, and the choice is yours. If you prefer to skip the shells, you can always hull them after roasting. A simple technique is to bite into the seed and use your teeth to crack open the shell.
Storage and Longevity: Preserving the Goodness
Once your roasted pumpkin seeds have cooled, safeguard their crunchy goodness by storing them in an airtight container. At room temperature, they’ll maintain their freshness for a couple of weeks. Alternatively, if you opt for the freezer, these golden delights will remain delightful for several months, ready to be enjoyed whenever you crave a satisfying snack.
