Looking for a few tips and tricks to roast the seeds from your pumpkins and turn them into a delicious and healthy snack?
Whether you grow your own pumpkins or pick them up at a local pumpkin patch, this fall staple is one of the most popular autumn decorations of all. But no matter how you decorate with pumpkins, make sure you don’t let one of the best parts of them go to waste – their seeds!
Pumpkin seeds are an incredibly nutritious snack. The seeds are high in fiber and are a good source of heart-friendly healthy fats. Pumpkin seeds also contain a fair amount of antioxidants. And whether you season them to be savory or sweet, they also happen to be easy to make!
But before you can start roasting, one of the most important tasks of all is to make sure you harvest or purchase the pumpkins at just the right time!
The Best Way To Roast Pumpkin Seeds
Checking For Ripeness
When you are choosing a pumpkin for harvesting its seeds, there are a few clues you can use to know whether your pumpkin is ready or not. Especially if you are harvesting our own homegrown pumpkins.
But even if you are simply buying pumpkins at a store or a patch – you still need to make sure the pumpkin is ripe enough for harvesting and roasting the seeds. If it is picked too early, it can be unripe and immature on the inside. And if it is harvested too late or has been sitting too long, the rotting process might have already started.
For starters, you want to make sure to pick a pumpkin that is firm with no soft spots. Soft spots are a big indicator of rot, which can also mean the seeds will be bad as well.
You also want to look at the color of the pumpkin. Some pumpkins are orange when they are fully ripe while other varieties can be white, reddish, or even green. Once the pumpkin is nearly or fully deep with its mature color, it is ready for harvesting.
Another key is to look at the stem. If the stem has started to brown and dry out, it’s a good indication that the vine has stopped supplying the pumpkin with nutrients and resources. In addition, the leaves around the vine will also start to dye back.
Last but not least, you can check the rind. If you try to push your fingernail into an inconspicuous spot on the pumpkin, it shouldn’t be able to easily pierce the skin. If it does without a lot of effort, the pumpkin is probably under ripened.
Harvesting The Seeds – The Best Way To Roast Pumpkin Seeds
Once you have your pumpkin for seeds, it’s time to roast! Before doing anything, it’s always a good idea to wipe the pumpkin down. This is especially true for store bought pumpkins.
Many growers use a fair amount of chemicals and pesticides on their crops. And the last thing you want is any residue from them getting on your seeds. A good wash and wipe down with water on the exterior of the pumpkin will remove any dirt and other residue.
If you will also be using the pumpkin to create a jack-o-lantern, go ahead and carve the pumpkin like you normally would. For this it can be a bit more cumbersome to scoop out the seeds – but still very well worth the effort!
If you are using it simply for the seeds, go ahead and cut the pumpkin in half. This makes it way easier to find and remove the seeds!
Scoop out the seeds with a large spoon. Separate them as much as possible from the pulp. Once removed, the pulp and all of the rinds from the pumpkin are actually great for the compost pile. Just be sure to get out all of the seeds first! See: “How To Make The Perfect Fall Compost Pile“
Once the seeds are mostly separated from the pulp, it’s time to rinse them off. Place the seeds in a colander or mesh strainer and rinse under cold water. Use your hands to scrub the seeds – this will help to remove any remaining pulp.
Roasting Seeds – The Best Way To Roast Pumpkin Seeds
Start by filling a pot ¾ full of water and dissolve 1 teaspoon of salt. Add your seeds and bring the pot to a boil. Simmer for 10 minutes and then drain. Place the seeds in a single layer on a paper towel to dry completely. Roasting damp seeds will take much longer than those that are already dry – so it’s best to let them fully dry.
Once the seeds are dry, it’s time for roasting! First, preheat your oven to 325º Fahrenheit. Then, remove the seeds and place them in a large bowl. If some of the seeds are stuck to the towel, just carefully loosen them with your hands.
Drizzle the seeds with a little bit of olive oil and mix to lightly coat all of the seeds. Spread the seeds out in a single layer on a baking sheet covered with parchment paper. Season as desired with salt, dry ranch dressing mix, barbecue salt, dill pickle salt or your favorite seasoning. Affiliate Product Link: Dill Pickle Seasoning
Roast the seeds for about 20 to 30 minutes, stopping to stir the seeds around after every 10 minutes. The seeds should start to turn a light golden brown when they are ready.
To test if they are done, remove a few seeds and allow them to cool. They are ready if they are crispy and easy to bite through. Store seeds in an airtight container on the countertop for up to two weeks. Alternatively, they will store for up to two months in a refrigerator.
Here is to roasting your own pumpkin seeds this fall!
Simple Garden Life
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Simple Garden Life is a website dedicated to keeping gardening fun, simple and enjoyable! We publish two new articles each week along with a new garden podcast episode every two weeks. This article may contain affiliate links.