How to Roast and Season Pumpkin Seeds

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

garlic powder

🥗Healthier: fresh garlic

💰Cheaper: onion powder

Fresh garlic adds flavor without preservatives, while onion powder is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is often cheaper.

cayenne pepper

🥗Healthier: red pepper flakes

💰Cheaper: black pepper

Red pepper flakes provide similar heat, while black pepper is more affordable.

Remove the top of the pie pumpkin carefully with a knife.

Scoop out the seeds and guts from the pumpkin, leaving the guts in with the seeds.

Prepare a brine by boiling 6 cups of water and adding 1/4 cup of kosher salt and 1 tablespoon of sugar.

Add the seeds to the boiling brine and watch for it to return to a boil, then reduce heat to medium-high and simmer for 15 minutes.

After 15 minutes, pour the seeds into a colander and rinse with cold water to remove the orange pulp.

Spread the seeds on a paper towel to dry for about 20-30 minutes.

While the seeds dry, prepare the seasoning by pulverizing 2.5 teaspoons of kosher salt, 1/4 teaspoon of whole black peppercorn, 1/4 teaspoon of dried rub sage, and 1/4 teaspoon of rosemary in a mortar and pestle.

Once the seeds are dry, toss them with 1.5 tablespoons of extra virgin olive oil until evenly coated.

Spread the seeds on a baking sheet lined with parchment or a silpat.

Roast the seeds in the oven at 300°F for 45 minutes to 1 hour, stirring every 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary