Roasting Pumpkin Seeds | Microwave Pumpkin Seeds | Storing Pumpkin Seeds
Pepitas (Roasted Pumpkin or Squash Seeds)
|Preheat oven to 300º F. Separate the seeds from the pumpkin strings. Thoroughly wash the pumpkin seeds.
||Per 1 cup of clean pumpkin seeds, you will need: 1 Tbsp. of vegetable oil and ½ to 1 tsp. of salt (adjust to your taste).|
|Cover seeds with oil and mix well.
||Spread oiled seeds in a single layer onto ungreased cookie sheet.|
|Sprinkle desired amount of salt onto seeds. Experiment with your favorite seasoning salts.
||Place pumpkin seeds in preheated 300º F oven until browned, approximately 45 - 55 minutes. Stir/shake in 5-10 minute intervals to prevent burning.|
Microwave Pumpkin Seeds
When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.
Storing Pumpkin Seeds
If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.
- Pumpkin or squash seeds
- Olive or canola oil
- Chili powder, garlic powder
or other seasoning (optional)
- Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
- For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt.
- Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning.
- Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally.
- If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
- Serve as a snack or add to salad or soup for added crunch.