Smoky Roasted Pumpkin Seeds
In short: Pumpkin seeds simmered in salty water, then roasted with smoked paprika and garlic until crisp. A good use for the seeds of any pumpkin or squash. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 10 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Do not throw out the seeds the next time you cut open a pumpkin or butternut squash. A quick simmer in salted water seasons the shells and helps them turn crisp, and a short roast with smoked paprika and garlic finishes the job. The seeds are eaten whole, shell and all, and they give you fiber, minerals and a good crunch. They cost nothing and keep for two weeks.
Instructions
- Rinse the seeds in a colander and pull off the stringy pulp with your fingers. A little pulp is fine, but long strands will burn.
- Bring the water and 1 tablespoon of salt to a boil. Add the seeds and simmer for 10 minutes. This seasons the shells and helps them crisp.
- Drain the seeds and spread them on a clean towel. Pat dry and leave for 10 minutes. Wet seeds steam instead of roasting.
- Heat the oven to 150°C (300°F). Toss the seeds with the oil, 1/2 teaspoon of salt, paprika, garlic powder and cumin.
- Spread on a baking tray in a single layer. Roast for 25 to 30 minutes, stirring every 10 minutes, until the seeds are golden and crisp and some of the shells have split.
- Cool on the tray for 10 minutes. They keep crisping as they cool. Eat them whole.
Tips
- Seeds from butternut squash, acorn squash and sugar pumpkins all work. Smaller seeds roast in about 20 minutes, so check them early.
- For a sweet version, skip the paprika, garlic and cumin and toss the roasted seeds with 1 tablespoon of sugar and 1 teaspoon of cinnamon while still warm.
Questions and answers
Do I have to boil pumpkin seeds before roasting?
No, but boiling for 10 minutes seasons the shells and gives a crunchier, less chewy seed. Dry them well afterward.
Can I eat the shells of pumpkin seeds?
Yes. The white shells are edible and add fiber and crunch. If you prefer, crack them open and eat only the green kernel.
How long do roasted pumpkin seeds keep?
In an airtight jar at room temperature they keep for 2 weeks. Their oils turn stale over time, so freeze extra seeds for up to 3 months.
How long does it take to make Smoky Roasted Pumpkin Seeds?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Smoky Roasted Pumpkin Seeds?
About 200 kcal per serving, with 7 g of protein, 20 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 20 g |
| Fat | 11 g |
| Fiber | 7 g |
| Sugar | 0 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
