Warning before you start making your roasted pumpkin seeds! Don’t over bake them – they are REALLY ‘bleugh’ if over cooked. They may look all golden, crunchy and delicious but beware, under that innocent facade there is a shriveled up bitter burnt kernel which doesn’t taste good at all.
Don’t let that warning put you off trying out these crunchy, nutritious snack though. Roasted pumpkin seeds are full of goodness.The seeds have a high content of protein, dietary fibre and are packed full of numerous micro-nutrients.
Roasted Pumpkin Seeds
- Prep Time: 30m
- Cook Time: 20m
- Total Time: 50m
- Yield: 1 cup (from 1 medium pumpkin)
- Category: Gluten Free
Ingredients
- 1 medium pumpkin
- 2 teaspoons salt (adjust for quantities of pumpkin seeds)
- 1 tablespoon Olive oil
Instructions
- Preheat the oven to 400°F.
- Cut open the pumpkin.
- Scrape out the insides (seeds and fibrous flesh).
- The best way of separating the seeds from the fibers is to put it all in a large bowl and fill with water. The seeds should separate from the flesh and float to the top.
- Place the seeds into a saucepan and cover with water. For each 1/2 cup of seeds add 1 tsp of salt to the water.
- Place the saucepan of seeds and salted water onto a medium heat and bring to a boil. Once they have reached the boil turn down and simmer gently for 10 minutes.
- Remove from the heat and drain & dry by patting with kitchen roll.
- Toss the seeds in 1 tbsp of olive oil and place on a lightly oiled baking tray.
- Bake for 5 - 20 minutes or until the the seeds are a very light golden brown.
- Remove from oven , transfer to bowl, allow to cool and enjoy.
- You need to watch the seeds carefully so that they do not overbrown. The Kernels inside the shell cook faster than the shell itself and will become bitter and inedible if over cooked.
- I ate these pumpkin seeds, shell and all. However, bigger seeds may need to be 'de-shelled' before eating!
The post Roasted Pumpkin Seeds appeared first on Drizzld.