How to Cook Pumpkin Seeds…In 15 Minutes

13 responses

  1. Joanne
    October 15, 2013

    I really need to cook my pumpkin and butternut squash seeds more often…it’s a shame how infrequently I do it when it’s this easy!
    Joanne recently posted..Mole Butternut Squash Lasagna #giveaway #divineinNYCMy Profile

    • Serena
      October 15, 2013

      Thanks Joanne. I know I’ll be using the seeds from a butternut squash to make the siracha seeds…when I make your Squash Lasagna!

  2. Sues
    October 15, 2013

    Pumpkin guts are delicious :) Haha I love this super easy tutorial!
    Sues recently posted..Angel Food Sprinkles Cupcakes (and a Sprinkles! Book Giveaway!)My Profile

    • Serena
      October 15, 2013

      Thanks Sues! I wonder how many pumpkins over the years it’s taken for me to finally figure this out? Probably 100 or so!

  3. Rachael@AnAvocadoADay
    October 15, 2013

    I went to a pumpkin carving party this weekend and took everyones leftover pumpkin guts that they didn’t want. Yup, I was that girl. But now I have a lifetime supply of curried pumpkin seeds and enough left over to make those siracha maple ones you linked!
    Rachael@AnAvocadoADay recently posted..Jamaican Jerk Tofu Bowl at The Vegan WannabeMy Profile

    • Serena
      October 15, 2013

      You are very wise Rachael! You’ve got all the ‘guts’ and none of the ‘gory’ (pumpkin carving)!

  4. thespicyrd
    October 16, 2013

    I need this tip since I can never get my pumpkin seeds to turn out right! I tried soaking them in salted water once-bleh! Way too salty!! I guess this means we gotta go buy some pumpkins now so we can do this :-)
    thespicyrd recently posted..20 Great Ways to Start Your Day & a Real Simple Magazine GiveawayMy Profile

  5. Deb E
    October 16, 2013

    I just toasted my squash seeds in the toaster oven today. Only used about a quarter teaspoon coconut oil so they wouldn’t stick to the foil lined pan. Still eating the squash too!

    • Serena
      October 17, 2013

      Great idea to use the toaster oven Deb! Thanks so much for taking the time to share!

  6. Susan
    October 18, 2013

    We use seasoning salt and sugar for kettle pumpkin seeds. Those don’t last very long. I do mine at 350-375 for 13 minutes stirring at 15 and adding more salt/sugar if needed. can’t wait to carve pumpkins!!!

    • Serena
      October 18, 2013

      Oh Susan – Swoon! I can’t wait to try this combo! Thanks for the idea!

  7. Ally @ Om Nom Ally
    October 19, 2013

    I love roasted pumpkin seeds, I have an abundance of seeds from all the pumpkin I eat and I hate to waste them! Great article and yummy ideas for flavour combos, thanks!

  8. Aunt Boots
    October 20, 2014

    Thanks for this new fast way to roasting my pumpkin seeds. I have a pumpkin from Grandma Ball and
    will try this out. Looking forward to NOT having to wash that stringy pulp off seeds. Now where is that knife?
    Love the Teaspoon of Spice. Also love to you and family. Aunt Boots

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