Save the seeds from your pumpkins and make your own Roasted Pumpkin Seeds.
Learn everything you need to know about roasting pumpkin seeds, including how to season them, and use them as a delectable snack or crunchy garnish on your favorite soups and salads!
The pumpkin seeds we'll be roasting today can come from any variety of pumpkin, including large, fat carving pumpkins, pumpkins with amusing names, and smaller sugar pumpkins grown exclusively for baking and consumption.
Because we are roasting our own pumpkin seeds, they will include both the white outer shell (or hull) and the seed.
The shell is totally edible (and tasty), so unless you prefer removing the outer hull or have a lot of spare time, I would omit this step.
For this video and recipe, you'll see that I only seasoned my seeds with salt. If you're looking for additional unique flavors, I've included a list of spice ideas below.
When we roast them ourselves, the white outer shell remains because removing it manually would take too long (at least in mass).
In the supermarket, however, you'll discover shell-free pumpkin seeds that are green, flat, and oval-shaped (also known as pepitas).
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