Pumpkin harvest is finally here. We’ll soon be elbow deep in slippery pumpkin innards. With pie on the mind, it’s tempting to toss those slimy seeds in the compost, but collecting them is well worth the effort. Few fall snacks are so healthy, nourishing, and tasty as roasted pumpkin seeds—here are some mouthwatering recipes to try!
Four Popular Pumpkin Seed Recipes
Honey Roasted Pumpkin Seeds
Enjoy this sweet recipe around the fireplace or to keep you warm during fall gardening. If you’re using seeds from your own pumpkin, there’s no need to shell them first. Once roasted, the whole package is crunchy and flavorful.
Ingredients:
- 2 cups pumpkin seeds
- 2 tablespoons olive or pumpkin seed oil
- 2 tablespoons liquid honey
- Sea salt to taste
Directions:
- Preheat the oven to 325F.
- Mix the ingredients together in a skillet on the stove or in a bowl.
- Transfer the mixture onto a baking sheet lined with parchment paper, or put the skillet directly into the oven, if it’s oven-safe.
- Roast the pumpkin seeds for 20-30 minutes, or until the seeds are crunchy all the way through. Stir occasionally to keep them from burning.
- Take them out of the oven and enjoy.
Maple Coconut Roasted Pumpkin Seeds
Not all tropical foods pair well with Canadian cuisine, but this recipe is one exception. The nutty flavors of maple, coconut, and pumpkin seeds are a match waiting to happen, like long-lost friends finally reunited. Add a pinch of salt, and you’re on your way to a satisfying snack.
Ingredients:
- 2 cups of pumpkin seeds
- 1 tablespoon of coconut oil
- 1 tablespoon of maple syrup
- 1 tablespoon of shredded coconut
- 1/2 teaspoon of cinnamon
- Sea salt to taste
Directions:
- Preheat the oven to 325F.
- Mix ingredients together in a skillet until the oil melts and the seeds are well coated.
- If oven-safe, transfer the skillet into the oven. If not, pour the mixture onto a baking sheet lined with parchment paper, and place in the oven.
- Bake for 20-30 minutes, stirring occasionally, or until the seeds are brown.
- Take them out of the oven and enjoy.
Simple Salt Roasted Pumpkin Seeds
When it comes to garden vegetables, the taste is often so delicious that you don’t need any spices or sweeteners. With only three ingredients in this recipe, you’ll enjoy the pure goodness of the pepitas themselves. The secret in this recipe is to boil the seeds before toasting to get the perfect texture.
Ingredients:
- 1 cup pumpkin seeds
- 1 tablespoon of salt
- Olive oil, as needed
Directions:
- Boil the pumpkin seeds and salt in 2 cups of water for 10 minutes.
- Drain the water from the pot and toss the seeds in olive oil.
- Roast them on a baking sheet at 400F for 20 minutes, or until they brown, stirring occasionally.
- Remove them from the oven and enjoy.
Rosemary Parmesan Pumpkin Seeds
You have two sweet recipes. Here is one more savory recipe to round out your repertoire. With this, you’ll be on your way to becoming a pepita roasting expert.
Ingredients:
- 2 cups pumpkin seeds
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 2 teaspoons of rosemary
Directions:
- Preheat the oven to 300F.
- Toss ingredients together in a bowl and transfer them onto a baking sheet lined with parchment paper.
- Roast for 25 minutes or until toasted, stirring occasionally.
- Remove from the oven, sprinkle with more Parmesan, and enjoy.
Unless you shell pumpkin seeds, they’re not good to eat raw. That’s where roasting recipes come in handy. These recipes turn a slimy inconvenience into the perfect fall snack. It’s always satisfying to turn a waste product into something useful. But far from being merely useful, seeds are arguably the most nutritious part of the pumpkin!
If you want to talk more about pumpkins, or any gardening topic, pay us a visit at centros de jardinería de Bloomingdale y Carpentersville.
Platt Hill Nursery es el principal centro de jardinería y vivero de Chicago.