Unlock the Nutty Goodness of Pumpkin Seeds
Pantry Staple Revamp
Pumpkin seeds, the humble heroes of our kitchen pantries, have just been elevated to a whole new level. By combining them with roasted pumpkin seeds, we’ve discovered a flavor explosion that will leave you wanting more.
The Perfect Ingredient
For this recipe, we opted for raw pumpkin seeds, also known as pepitas. But don’t worry if you’ve got leftover seeds from carving a pumpkin or roasting squash – they work just as well! Simply collect the seeds, rinse them to remove any pulp, and pat them dry thoroughly. Freshness matters, so keep in mind that older seeds might take a few extra minutes in the oven.
Seeding Success
Timing is everything when it comes to roasting pumpkin seeds. For the best results, enjoy them fresh from the oven. However, they’ll remain delicious for up to 5 days when stored in an airtight container at room temperature.
Recipe Breakdown
Yield: 2 cups
Difficulty: Easy
Total Time: 15 minutes
Active Time: Under 5 minutes
Gather Your Ingredients
- 2 cups pumpkin seeds
- 2 teaspoons vegetable oil
- 1 tablespoon seasoned salt
Roasting to Perfection
- Preheat your oven to 375°F and position a rack in the middle.
- In a bowl, toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil until they’re evenly coated.
- Spread the seeds on a baking sheet and roast, stirring every 5 minutes, until they’re aromatic, crisp, and browned – about 10 to 15 minutes.
- Remove the seeds from the oven and sprinkle with 1 tablespoon seasoned salt. Toss to combine and serve hot.
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