Roasted Pumpkin Seeds
Posted By FarmerJ on November 12, 2009
Something that’s almost as fun as sewing seeds in the spring is roasting seeds in the fall! Out of the nearly 60 pumpkins that grew in the garden, we have 2 of them. Many of them were picked by little goblins that visited the Farmstead before Halloween, the rest were hauled away to the flight facility and armory so our soldiers could take some home to their little goblins, too.
We haven’t cut into our pumpkins yet ~ they’re securely stored downstairs, waiting for me to catch up on other things before turning my knife attention on them. We have, however, cut into our Boston Marrow Squash which are very similar to pumpkin as far as usability. Darling Husbie requested I save some of the seeds for planting next year and sharing with any friends who may want to try planting some, and to roast some of them.
So, I thought I’d share with you how to go about cleaning and roasting seeds. But, before I do ~ be sure to let me know if you’re interested in growing some Boston Marrow and would like some seeds!
Roasted Pumpkin Seeds
- Separate the seeds from the pumpkin flesh. Place the seeds in a large bowl, fill with cold water and rub seeds together to help the pumpkin flesh a little more quickly.
- Pour the seeds into a colander and let drain for approximately 30 minutes.
- Spread the seeds out onto a large baking pan or cookie sheet and allow to dry, turning the seeds periodically for more evenly drying.
Once the seeds are dry, it’s time for seasoning and roasting!
- Preheat oven to 275° F.
- With the seeds spread out on the baking pan or cookie sheet, lightly baste the seeds with butter, margarine or vegetable oil and season with your favorite spices.
- Bake for approximately 10 to 20 minutes, depending on the amount of moisture remaining in the seeds. Check frequently and stir every 5 minutes to roast evenly and avoid over browning.
Following are some suggestions for seasoning your savory seeds:
- Natural: 4 tbsp melted butter; 1 tsp salt
- Savory: 4 tbsp melted butter; 1/2 tsp garlic powder; 2 tsp Worcestershire sauce
- Spicy: 4 tbsp melted butter; 1 tsp cayenne pepper; 1/2 tsp each thyme, salt and pepper
- Sweet: 4 tbsp melted butter; 1 tsp cinnamon; 1/2 tsp each ginger, allspice and salt
Enjoy! ♥
About The Author
if you don’t mind I would love a couple of the seeds, just to try and grow a couple of plants next year, I’ll send you a pm via Prairie Homemakers.
Gill
You’ve got it, Gill! I’ll send you a half dozen or so, though. You will want to plant two to three seeds in a hill in case some of the seeds don’t germinate. If they all germinate, then you just thin the plants out, leaving the healthiest one.
I’ll get them out to you soonly!
thanks, you’re a love…..
I’d like a few seeds, too, for my daughter-in-law to try. If we can make it out for the ceremony, maybe I can get them then. Mark
Absolutely, 1SG! [I'm sorry, but you'll always be 1SG to me...you can retire from the game, but you can't retire from the name!] I think your daughter-in-law will have a lot of fun growing these monsters ~ and just think of all the delicious pies and muffins she can bake her beloved father-in-law! Heehee!
Are you and Susan coming out for the Change of Command? It would be so wonderful to see you both again, and a great opportunity for Susan to catch us up on all the funny 1SG stories ~ not to mention, I know my Darling Husbie’s heart would be delighted.
We’ll be there. I hope there’s a little extra turkey for two way-faring strangers!