Martha Stewart loves pumpkin seeds. Her website, marthastewart.com, has a recipe called Sweet and Spicy Pumpkin Seeds. It's a little different from the pumpkin seed recipes below. More Martha pumpkin seed recipes include: Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto; Quinoa-and-Corn Salad With Pumpkin Seeds; Chicken with Pumpkin Seed Mole.
Pumpkin seed recipes are very popular this year, most likely due to the fact that more and more people are carving their own pumpkins. Easy Halloween recipes for pumpkin seeds can be found online and in cookbooks. However, this is such an easy roasted pumpkin seed recipe, that you don't really need much of a recipe at all. Butternut and acorn squash also produce good size seeds that are perfect for roasting and eating. Try making a variety of roasted seeds, serve them together in a big Halloween bowl, and watch them disappear.
Pumpkin Seeds, also known as pepitas, can be sauteed on the stove-top or roasted in the oven. Both are equally delicious. Feel free to change the spices according to taste. Omit the spices altogether, just add salt or a salt substitute.
Quick & Easy Spicy Pumpkin Seed Recipe
- 3 cups raw pumpkin seeds
- 2 Tablespoons olive oil, plain or garlic roasted
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon coarse ground kosher salt
- 1 teaspoon garlic powder, optional
How To Make Spicy Pumpkin Seeds
- Scoop out all the pulp and pumpkin seeds from the inside of the pumpkin. Discard as much pulp as you can.
- Put the seeds in a sink full of water, and swish them around a bit. This will separate the remaining pulp from the seeds. When the seeds float, strain them off with a hand strainer, and put them on paper towels to dry. The seeds need to be perfectly dry before roasting or sauteing them. This could take up to a day.
- In a large bowl, mix dry pumpkin seeds with oil and spices until the seeds are all coated.
- Heat a large heavy bottomed skillet on medium-high heat.
- Pour pumpkin seeds in the pan and saute for 5-8 minutes, stirring frequently so as not to burn them, or until seeds are browned and fragrant.
- Remove from pan and place seeds on paper towels to blot any remaining oil.
- Cool completely before storing in an air-tight container.
Roasted Pumpkin Seed Recipe
- 3 cups raw pumpkin seeds
- 2 Tablespoons olive or canola oil
- 1 teaspoon coarse grind kosher
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
How To Make Roasted Pumpkin Seeds
- Follow the directions above to scoop, drain and dry the pumpkin seeds.
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper or spray the sheet with vegetable spray.
- In a large bowl, combine all ingredients and spread in an even layer on the sheet.
- Bake for 6-10 minutes or until lightly browned and nutty smelling.
- Remove from oven and and place on paper towels until cool.
- Store in an air-tight container.
Roasted pumpkin seeds can be eaten by the handful as a snack, sprinkled on salads or soups, or used in baked goods like muffins and cookies.
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Written by Donna Diegel
Exclusive to HULIQ.com
