Plated + Served: Oven Roasted Pumpkin Seeds
Have you picked your pumpkin yet?
When the kids were younger, we’d drive to a pumpkin patch nearby and let them pick out a pumpkin. The only rule: they had to be able to carry it to the car.
(It was a blast watching the youngest ones try to negotiate the biggest pumpkins back to the car.)
Sadly, the pumpkin patch is now a condo patch, so the only pumpkins we pick are the ones at the supermarket… but that’s okay, too. Just like we did way back when… we still salvage the seeds from inside so we have something to munch on while we carve.
The kids used to like them roasted, with just a little bit of salt. But now, just like their lives have become, the process is a little more involved… some spice here, a little sweetness there… everyone puts their own individual twist on this recipe. They love it.
And the only rule? You have to eat everything you make!
Oven Roasted Pumpkin Seeds
prep: 15 minutes
cook: 1 hour
you’ll need…
2 cups pumpkin seeds, rinsed, cleaned of pulp and patted dry
2 tablespoons paprika
1 tablespoon salt (or more to taste)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 tablespoons olive oil
let’s get to it…
Preheat oven to 250°F.
Spread pumpkin seeds in a single layer on a foil lined baking tray. Bake for 30 minutes. Remove from oven and cool.
Meanwhile, blend paprika, salt, garlic powder, onion powder and chili powder together in a small bowl or measuring cup; set aside.
Increase oven heat to 350°F. Reline baking tray with foil if necessary.
Place pumpkin seeds in a medium size bowl with olive oil; stir to coat seeds. Sprinkle 3 to 4-tablepoons of seasoning mix (more or less to taste) on seeds and stir gently. Spread seeds in a single layer on foil lined baking tray.
Bake for 30 minutes, stirring every 10 minutes, or until golden brown.
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Yum! I just roasted some pumpkin seeds over the weekend. Your look WAY better! Stopping from SITS. 🙂
Thanks… they are pretty delicious! Great to have you drop by!
Yum, I like your take on these. I just made some this weekend with just a little butter, and we ate them up like popcorn! I saved some for pumpkin bread I may get around to baking today…
So I guess you have full power now and Sandy is not longer a disruption… hopefully you didn’t get flooded!
yummy, roasted pumkin seeds. What a delish snack. Thank you for joining in the fun at the Thursday Favorite Things hop. Happy Sunday wishes xo
I love roasting fresh pumpkin seeds!
I really like your use of seasonings here. I am going to have to try it this way. Thank you for sharing!
lol, I can see him picking the largest one.
I like this twist on the seeds! I’m trying this one this year!
We’re going out this weekend to pick a pumpkin with our son. Good tip on the ‘they had to be able to carry it to the car’ rule. This year we’ll let it slide since he’s just over a year old and stumbling with his walking. But good to know for the future. Tasty sounding recipe. I’m on the quest to learn how to incorporate new spices into our recipes and paprika is one of them. Love ya, thanks.
I’ll be back. Thank you for posting this on the Empowered Living Hop, look forward to seeing more of you and your tasty treats.
Since he is just learning how to walk, probably a good idea to pass on the “carry to the car” rule. I always loved it when they would pick little tiny pumpkins… and even THOSE were too big for them! Thanks for reading!