A Smart Tip for Better Roasted Pumpkin Seeds

(Image credit: Joe Lingeman)

After the pumpkin carving and pulp puréeing, you should be left with a mess of seeds ready to be roasted into salty, crackly treats.

If you’ve ever struggled to get your oven-roasted pumpkin seeds to be the tender, crisp salty snack of your dreams, though, this one extra step will remove excess pulp and season your seeds all the way through. Here’s our secret to better roasted pumpkin seeds.

(Image credit: Joe Lingeman)

Boil Your Pumpkin Seeds for Crispier, Tastier Seeds

Between pumpkin carving and pumpkin seed roasting, boil your pumpkin seeds in a salty brine for better roasted pumpkin seeds! Boiling knocks off those tiny bits of pumpkin pulp and softens the tough outer shell of the seeds. Using a generous amount of salt, as much as you’d use for pasta, season the seeds all the way through. I didn’t believe this trick made much difference until I tried it a few years ago and was struck by just how much better my roasted pumpkin seeds were.

(Image credit: Joe Lingeman)

Here’s How to Do It

Put the clean, rinsed pumpkin seeds in a medium saucepan. For each cup of seeds, add two cups of water and 2 tablespoons of salt. Add a dribble of olive oil as well. Bring to a boil then simmer for about 10 minutes.

After they are boiled, drain and toss with another tablespoon of olive oil and some spices, if you like. Spread out on a cookie sheet and bake at 400ºF for about 20 to 25 minutes, checking and shaking the seeds during the last five minutes.

(Image credit: Joe Lingeman)

How To Roast Pumpkin Seeds

(Image credit: Joe Lingeman)

Scoop and clean the seeds.Arrange a rack in the middle of the oven and heat to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings. Place the colander under cool running water and remove any additional squash flesh. Shake the colander to remove as much water as possible.

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Dry the seeds. Transfer the seeds to a clean kitchen towel and pat dry. The seeds might stick to the towel a bit.

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Oil and salt the seeds. Place the seeds on a baking sheet and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with a pinch or two of salt.

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Toss and bake the seeds. Toss the seeds until they are evenly coated with oil and salt. Spread them out so they are in a single layer, though some overlapping is fine. Roast until the seeds are just starting to brown, 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.

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Remove and cool. Remove the seeds from the oven and let them cool on the baking sheet before serving.

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