How to roast pumpkin seeds

While there are many varieties of pumpkin-themed products, roasted pumpkin seeds are tasty, simple to make, and a unique experience to celebrate the beauty of fall.

Grace Amsden, Senior Reporter

From pumpkin body wash and pumpkin candles to the classic pumpkin pie, there are many variations to meet the public’s pumpkin needs. But one of the simplest pumpkin treats doesn’t need any syrups or artificial flavors, with the exception of some olive oil, butter and salt. Indeed, roasted pumpkin seeds are a delicious and simple fall treat.

To celebrate the beauty of autumn, head to the pumpkin patch to purchase a pumpkin instead of going to an ordinary store. During this time of year, pumpkin patches cast off a brilliant orange glow. The process for making roasted pumpkin seeds begins with a pumpkin.

When it’s time to eat the roasted seeds, it can be rewarding to think that it all started with a pumpkin: the orange squash with a bunch of pulp inside. The finished seeds will have a distinguishable texture which can feel rubbery, waxy and downright odd. Besides being delicious, pumpkin seeds can be healthy too. According to articles., “pumpkin seeds are nutritional powerhouses wrapped up in a very small package,” as they contain nutrients such as protein, zinc and magnesium.

For seed lovers, pumpkin seeds are a must. For salt lovers, it will be a salty experience. For lovers of the fall season, it will be an experience that can only add to it.

After these flavors have been soaked in, drain the seeds in the colander and put them onto a baking sheet. Then, it’s time to flavor these seeds with more salt before putting them into the oven at 325 degrees to roast for 10 minutes.

After 10 minutes, flip the seeds over to assure each side is equally roasted. Bake for another 10 minutes. The fully roasted seeds should be golden brown and crispy compared to their original cream color.

The first step is to carve the top of the pumpkin off. It takes physical effort, but it’s worth it, because the amount of orange pumpkin slime inside is enough to give the mind a needed break. The pumpkin’s internal smell is another reward. The orange goo and seeds can be scraped out with a spoon and plopped into a bowl. It’s satisfying to find the slippery seeds in the midst of pumpkin pulp. Separate the gunk from the pumpkin and discard the excess. For simply roasting the seeds, there’s no need to keep it. Dump the seeds into a colander under running water to further clean them.

At the pumpkin patch, many eligible pumpkins sit side-by-side on compacted dirt. At Scholz Farm in Orting, the pumpkins within the main field are 33 cents per pound. In crates, there are also sugar pie pumpkins, ghost pumpkins, Cinderella pumpkins and fairytale squash.

Once purchased, set the pumpkin onto a surface blanketed with material such as newspapers. This helps keep the area clean during the process. It can – and will – be messy.

Once cleaned up, dump the seeds into a pot of boiling water for about 10 minutes. Then dump the seeds into a colander and pour a splash of olive oil and two teaspoons of butter into the pot before returning the seeds to this buttery bath. Salt can also be sprinkled over the seeds at this point.

The Puyallup Post is the award-winning news media of Pierce College Puyallup in Puyallup, Washington. Copyright The Puyallup Post 2018. Find us on Facebook, Twitter, Instagram and Youtube @thepuyalluppost

Grace Amsden
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How to roast pumpkin seeds

by Grace Amsden time to read: 2 min