Toasted Pumpkin Seeds

November 1, 2014

I realize that Halloween and prime pumpkin carving season have passed, but if you still have one of those big, orange, un-carved gourds sitting on your stoop… then this recipe is for you.

I’ve toasted pumpkin seeds every October, but this time I tried something new.  I found that by boiling the seeds first before toasting, it makes for a crunchier and even more enjoyable seed.  Give it a try!
Toasted Pumpkin Seeds from Simplified Feast 1

 

Toasted Pumpkin Seeds from Simplified Feast

Toasted Pumpkin Seeds

Recipe slightly adapted from Bon Appetit
Yields about 1 cup, depending on size of pumpkin
 

Ingredients:

Seeds from 1 pumpkin

3 Tbs. salted butter, melted

Salt and Pepper, to taste

 

Method:

Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.

Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with butter, and season with salt and pepper. Roast until golden and crisp, 15-20 minutes. Let cool completely.

Enjoy!

 

Advertisements

One Response to “Toasted Pumpkin Seeds”

  1. Ann Wright Says:

    HI DARLING THIS IS A GREAT NEW TWIST, I ALWAYS ROASTED THEM BUT THEY WERE STILL TOO FIBROUS!!! LOVE N HUGS AND LET ME HEAR FROM YOU GRANNIE


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: