27 October 2009

No need to thoroughly wash the pumpkin seeds

In: Mealtime

The most time-consuming part of roasting pumpkin seeds is separating them from the stringy pumpkin innards  -- a slimy job, to be sure. But here's one occasion where laziness pays off: I roasted our seeds last night after a cursory rinse, leaving most of the pumpkin strings attached. Tossed with oil and salt, roasted at 325 till brown, and the pumpkin bits got nice and crunchy and added an amazing depth and textural contrast.

YUM.

What are your pumpkin seed roasting secrets?

Your comments

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Big #1 tip - don't walk away from the kitchen without setting the timer! I spent a good two hours separating all our seeds from all our pumpkins, left to do something real quick, got sidetracked and they overcooked. They taste like burnt popcorn, not good!

My real tip is to boil them in salty water for 10 minutes first. They turn an ugly gray. then toss in oil, single layer on the cookie sheet, and bake at 350 for just 10-15 minutes. You just want a slight browning, not to look toasted. While still hot you can add more salt (you shouldn't need it) and any spice you please. We love cinnamon sugar OR cayenne.

That sounds delicious! I usually spend so much time cleaning all the goo, it's nice to know that maybe I don't have to worry so much!

after i cut the top off the pumpkin- i stick my whole hand in there and swish it around- rubbund the inside of the pumpkin and breaking up all the stringy stuff. it mushes down into almost nothing. Fun for kids to do. then i fill the pumpkin half way up with cold water- swish around a little more, then fill it the rest of the way. then i dump the water/ seeds and liquidied innerds into a colander- rinse them again and presto- hardly any stringys!

I absolutely love pumpkin seeds and I look forward to this time every year to make them. Thanks for the tips, I'll definitely try a few.

I NEVER rinse pumpkin seeds--I am way too lazy for that :). Plus, I like to thin kit gives them a little extra flavor and vitamins/minerals. I just slip the seeds out of (most of) the pumpkin guts, mix with a little olive oil and salt and roast for 10-15 mins at 350.

We are carving pumpkins tomorrow--I'm going to be lazy and leave the strings. Can't wait to try the result!

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