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


Seeds from 1 pumpkin

3 Tbs. salted butter, melted

Salt and Pepper, to taste



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.




Yesterday, April 19th, was National Garlic Day… and I completely missed it.  My love for cooking with fresh garlic runs deep within my veins.  In most things I cook (and eat), the addition of garlic is just as prevalent as using salt, pepper, and olive oil.  However, sometimes I can over-do it… I’ll be the first one to admit that.  I know I’ve gone too far when the next day I can smell a new perfume, “eau de garlic”, seeping from my pores.  Kind of gross, but true.  Please tell me I’m not the only one that has encountered this dreadful (but so worth it) problem?

In efforts to show my love for the bulb and for this “National Day” of appreciation… I am roasting whole heads of garlic and sharing a few ways to use it.  The flavor of roasted garlic is incomparable.  Deliciously sweet and robust in flavor, yet not as sharp or pungent as fresh garlic.  It’s like an instant flavor boost when added to dishes… gourmet, yet simple, yet vastly inexpensive.

Before I share more, let’s roast the garlic.  If you’ve never done it before, you’ll be shocked at how simple it is and the end result is so satisfying.

Roasted Garlic from Simplified Feast 1

Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb to expose the individual cloves.  Be sure to cut the top (pointed end), and not the bottom (flat, root end).

Roasted Garlic from Simplified Feast 2

Preheat oven to 375 degrees F.

Place the whole garlic head on a piece of foil, about 8-inches square, with the cut side up. Drizzle a teaspoon or two of olive oil over the cut surface and sprinkle with kosher salt.  Draw up the foil and wrap the garlic to seal.

Roasted Garlic from Simplified Feast 3

Roast for about 45 minutes, depending on size, until the garlic is soft, and golden-brown.  Open the foil packet a little and let it cool a few minutes before handling.

Roasted Garlic from Simplified Feast 4

Invert head over a dish and gently squeeze.  The cloves will pop right out of the paper skin.  Your hands will be quite sticky once you’re finished.  Smash roasted cloves with the back of a fork until a paste forms.

Ways to use roasted garlic from Simplified Feast

The good thing about roasted garlic is that it has many many uses.  Here, I spread it over crostini with whipped feta, roasted cherry tomatoes, fresh basil, s&p, good olive oil, and some balsamic vinegar.  This was lunch… serve with a little glass of red wine and we’re in business.

Here are a few other ways to use roasted garlic;

For the full recipe, click here:  Whole Roasted Garlic from Simplified Feast