Weekend Project: Roasted Pumpkin & Squash Seeds

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Weekend Project

It’s Halloween, and that means pumpkins are part of the picture. Whether you’re carving jack-o’-lanterns or roasting Butternuts for dinner, you can turn those seeds into a delicious snack or pretty garnish. The secret: roasting them to crunchy, toasted perfection.

 

First, wipe or pick off any pumpkin flesh or strands from the seeds. Sauté the seeds in a little canola oil until they are lightly browned.

Pumpkin Cupcakes with Candied Pumpkin Seeds

Transfer the seeds to a baking sheet and sprinkle with salt. Bake in a preheated 350°F oven until crisp, about 10 minutes.

Drain on paper towels, cool and store in a covered container in the refrigerator for up to 1 month.

 

Snack on the toasted seeds as is — feel free to add a few spices, like cayenne or cinnamon! — or try some other tasty applications. They mix well with other nuts and seeds in granola and can even be blended into a Latin-inspired dip. Sprinkle them on soups and salads or use them to garnish cupcakes. You’ll find endless ways to elevate dishes with these fall gems!

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