This is somewhat of a repost from last year. The toasted pumpkin seed recipe from October 2010 has recently been requested by a few of you. Instead of emailing links or the recipe itself, pills I’ll simply post it again friends.
It’s a simple brining recipe which keeps the result on the healthy side. There is no butter here and I promise you won’t miss it.
First carve your pumpkins and get those seeds out of that stringy matter. A j.o.b. for the little ones and a beagle or two.
Then rinse the pulp off the seeds. Using a colander is handy.
Preheat the oven to 400 degrees
Since each year our pumpkins deliver different quantities of seeds, here is a handy-dandy table to help guide brining/toasting your harvest.
|
Seeds |
Water |
Kosher Salt |
Good Olive Oil |
|
1/2 cup |
2 cups |
2 Tbsp. |
1 Tbsp. |
|
1 cup |
4 cups |
1/4 cup |
2 Tbsp. |
|
2 cups |
8 cups |
1/2 cup |
1/4 cup |
If you are in between numbers use the higher number. For instance with 1 1/2 cups of seeds, use the 2 cup measurements.
Bring your pot of salted water to a boil. Add your seeds and let simmer for 10 minutes. Remove from the heat. Grab that handy-dandy colander again to drain.
Next, spread the Olive Oil (Colvata Olive Oil is a good one) over the bottom of a rimmed cookie sheet or roasting pan. Spread the seeds out on the sheet, all in one layer. Bake on the top rack for 10-20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the sheet cool. Store in an air-tight container.
Do you have a favorite Pumpkin Seed Recipe? Why don’t you share it in the comment section below. I would love to see your magic!
Smooches,
