Pan-Roasted Pumpkin Seeds: A Tasty Treat

Pan-roasted pumpkin seeds are a delicious, healthy snack that can be made in a few simple steps. They can be seasoned to suit your palate, with salt, garlic powder, onion powder, cayenne pepper, and other spices all making great additions. The seeds can be pan-roasted on the stovetop, baked in the oven, or even cooked in the microwave. The stovetop method involves heating a large, heavy-bottomed, dry skillet over medium heat, adding the seeds, and stirring constantly to prevent burning. The oven method requires preheating the oven to 300-400°F and roasting the seeds for 20-45 minutes, while the microwave method involves cooking the seeds in a microwave-safe dish for 6-8 minutes.

Rinsing and cleaning the seeds

Step 1: Scoop Out the Seeds

Begin by cutting around the top of the pumpkin and removing the "lid." Use your hands or a large spoon to scoop out the seeds, along with the pulp and gooey substance. Place everything into a large bowl. The seeds will be covered in a slimy, stringy pumpkin flesh, but don't be tempted to discard them!

Step 2: Separate the Seeds from the Pulp

Use your fingers to separate the seeds from the sticky pumpkin pulp. You can discard the pulp or compost it if you prefer. It is fine if some pumpkin flesh remains attached to the seeds as this can add extra flavour. However, try to remove as much of the fibrous strands as possible.

Step 3: Rinse the Seeds

Place the seeds in a colander and rinse them under cold running water. While rinsing, use your fingers to pinch off any remaining strands or chunks of pumpkin. The water will help loosen the fibres, making them easier to remove. Don't worry about getting every last bit of pumpkin off the seeds.

Step 4: Dry the Seeds

Drain the seeds in a colander and spread them out on a kitchen towel or paper towels. Pat them dry and ensure they are in a single layer so they can dry properly. If you like your seeds extra crispy, let them air dry overnight. Otherwise, you can roast them immediately after drying.

Tips:

• Some people recommend boiling or soaking the seeds in salt water to enhance crispiness, but this is not necessary and may not make a significant difference.
• It is important to pat the seeds dry before roasting to prevent excess steam in the oven, which can make the seeds chewy instead of crispy.

Boiling the seeds

Boiling the pumpkin seeds is an important step in the roasting process. It helps to separate the stringy fibres of the pumpkin membrane from the seeds, which is usually a difficult and time-consuming task. Boiling also helps to plump up the seeds, giving them a better texture and flavour when roasted. In addition, boiling the seeds in salted water helps to season them, as the salt permeates the shells and gets inside.

To boil the seeds, first, rinse the seeds in a colander to remove any large pieces of pumpkin or any strings. Then, bring a pot of salted water to a boil. You will need enough water to cover the seeds. For every 1/2 cup of pumpkin seeds, use 2 cups of water and 1 tablespoon of salt. Place the seeds in the boiling water and boil gently for about 10 minutes. You can also add more salt to the water if you want saltier seeds.

Once the seeds have boiled, turn off the heat and drain them. Place the seeds back into the empty bowl and toss them with olive oil and your desired seasonings. Boiling the seeds first will also ensure that the insides are cooked, resulting in perfect crunchy seeds.

Drying the seeds

Firstly, carefully wash the pumpkin seeds to remove any clinging fibrous pumpkin tissue or pulp. You can use your fingers to remove the pulp, and the seeds can be rinsed in a colander under cold running water. The water will help loosen any fibrous strands, making them easier to detach. It is fine if a little pulp remains on the seeds.

Next, dry the seeds thoroughly. You can use paper towels to pat them dry or place the seeds on a kitchen towel and rub them gently. Alternatively, you can air-dry the seeds by spreading them out on a cookie sheet or sheet tray and leaving them overnight. Ensure that the seeds are as dry as possible before proceeding to the next step.

If you prefer a more thorough drying process, you can use a dehydrator or an oven. To dry the seeds in a dehydrator, set the temperature between 115°F and 120°F, and leave the seeds for one to two hours. For an oven, set it to a warm temperature and dry the seeds for three to four hours, stirring frequently to avoid scorching.

Once the seeds are completely dry, you can proceed to the next steps of pan-roasting, including seasoning and cooking. Remember, the drying process is crucial to achieving the desired crispiness of your roasted pumpkin seeds.

Adding spices and seasoning

Once you've rinsed and dried your pumpkin seeds, it's time to add your desired spices and seasonings. This is a chance to get creative and experiment with different flavours. You can keep things simple with just salt, or try something savoury or sweet.

Savoury Options

For a savoury twist, toss the seeds with olive oil and a few teasurespoons of your favourite herb or spice blend. Some popular options include:

• Chilli powder
• Smoked paprika
• Cumin
• Chile powder
• Creole or Cajun seasoning
• Curry powder
• Herbes de Provence
• Garlic powder
• Onion powder
• Cayenne pepper
• Parmesan cheese and garlic powder

Sweet Options

If you have a sweet tooth, try adding cinnamon and sugar to your seeds before roasting. For a sweet and salty combination, a dusting of pumpkin spice blend will do the trick.

Customising Your Seeds

Feel free to customise your seeds with any spices or seasonings you like. You can also try boiling the seeds in salted water before roasting them, which allows the salt to permeate the shells and reach the seeds inside.

Storing the seeds

Allow the pan-roasted pumpkin seeds to cool completely before storing them. It is important that the seeds are completely dry before storing, to prevent moisture from building up and spoiling the seeds.

Store the seeds in an airtight container, such as a glass jar, to keep them fresh. You can also use a reusable silicone bag, like Stasher bags, or a stackable storage solution like the Mepal Airtight Storage Containers. These containers are practical and chic, and the OXO Pop Containers are another popular option.

Keep the container in a cool, dry place, such as a pantry or cupboard. The seeds will stay fresh at room temperature for about three to four months.

If you want to keep the seeds for longer, you can store them in the refrigerator for up to six months, or in the freezer for up to a year.

Frequently asked questions