Pumpkin seeds are flat, dark green seeds that hold both dietary and medicinal properties. A part of the Cucurbitaceae family, pumpkin seeds are generally produced year round, but peak in the fall. While you can eat pumpkin seeds raw, roasting enhances the natural nutty flavour of pumpkin seeds and provide a crisp taste.
- Skill level:
- Moderately Easy
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Things you need
- Baking tray
- Spray-on cooking spray, butter or waxed paper
- Salt, optional
Separate pumpkin seeds from the pulp by sifting your fingers through the pulp and picking the seeds out.
Remove the excess pulp by placing the seeds in a colander and gently rinsing them through with water. Pat dry.
Prepare a baking tray with spray-on cooking spray or a thin coat of butter. Alternatively, place a sheet of waxed paper across the length of the tray. Set the seeds on the baking tray, spreading them apart evenly. If desired, sprinkle salt and/or olive oil on the damp seeds for additional flavour.
Bake the seeds at 375F for 20 minutes, or until the seeds obtain a golden colouring and are hard to the touch. Set aside seeds to cool before eating.
Eat the pumpkin seeds either in their shell, or with the shell removed.
Remove a seed from its shell by placing your thumb and index finger around the base of the seed.
Place the tip of the seed between your front teeth, biting down gently to crack the shell half way to reveal the seed inside.
Pry the seed from the shell using your fingers. Enjoy!
Tips and warnings
- Add additional flavourings to the seeds, using cayenne pepper for a spicy taste, curry powder, and even black tea for a smoky roasted taste.
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