The Best Roasted Pumpkin Seeds Recipe (boil & roast method)
I’ve discovered that this is the Best Roasted Pumpkin Seeds Recipe as boiling, then roasting makes the outer shells perfectly crunchy and delicious. This versatile healthy snack won’t hang around for long, you’ll be making it again and again!
Servings 6
Equipment
- sieve
- small saucepan
- large metal spoon (slotted)
- baking tray
- small bowl
- serving dish
Ingredients
- 1 medium/large sized pumpkin yields about 85 – 100 g of seeds
- 1 tsp rapeseed oil I use cold pressed
- Freshly ground sea salt
Instructions
- Using a small sharp knife at an angle cut a lid from the top of the pumpkin.
- Scoop out all the seeds with a large metal spoon (I find a serrated one even better) and place in a bowl.
- Pick out any large clumps of pumpkin “string”. (I was lucky, there was barely any stuck to the seeds).
- Put the seeds in a sieve and rinse with cold water to remove the last of the pumpkin “string”.
- Then put the seeds in a small pan half filled with water with a pinch of salt.
- Bring to a boil and boil for 10 minutes.
- Preheat oven to 200°C along with a large baking tray.
- Drain the seeds in a sieve (or colander but why dirty another utensil)!
- Tip the boiled seeds onto a clean kitchen towel (or paper towels) and pat to remove excess moisture.
- Put the seeds in a bowl and pour on 1 tsp of rapeseed oil and a good grinding of sea salt.
- Stir well to coat the seeds.
- Spread the pumpkin seeds over the preheated baking tray in a single layer and bake for about 10 – 15 minutes until lightly golden. (My large seeds took 12 minutes).
- Cool a little and enjoy whilst warm or allow to cool on the baking tray before eating and/or storing.
Video
Notes
If you’re not sure if your pumpkin seeds are ready you can carefully eat one. If it’s crunchy and edible then you know they’re done.