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Simple Recipes for Every Day

Roasted Pumpkin Seeds

roasted pumpkins seeds on parchment seasoned with salt, garlic powder, onion powder, paprika, mustard powder and pepper
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  22 min

Ingredients

  • 1 1/2 cups pumpkin seeds, scooped from a raw 10 pound pumpkin
  • 5 teaspoons sea salt
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon freshly cracked pepper

Method

  1. Fill a medium saucepan with 6 cups of water and season it with 4 teaspoons of the salt. Set over high heat and bring to a boil.

  2. Using a colander, wash the seeds to remove the pulp and pumpkin fibers. Place the seeds into the boiling water and simmer for 5 minutes. Using the same colander, strain the water from the seeds.

  3. Meanwhile, heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

  4. Place the seeds onto a clean dish towel and pat them until they are dry.

  5. In a bowl combine the pumpkin seeds, remaining 1 teaspoon salt, oil, garlic powder, onion powder, paprika, mustard powder and pepper, toss to combine.

  6. Spread the seeds out on the prepared parchment paper.

  7. Bake in the oven until lightly browned, about 18-22 minutes, depending on how large the seeds are. Stir every 5 minutes for even toasting.

  8. Transfer the roasted pumpkin seeds to a bowl. Cool before eating.