Different Ways To Cook Pumpkin Seeds

Pumpkin seeds are a nutritious snack, high in protein, iron, B vitamins, vitamin K and fiber. The seeds can be boiled, baked, roasted or sautéed with a variety of seasonings. Clean the seeds by scooping them out of the pumpkin and removing the attached strings. Rinse them under running water and place on a paper towel to dry. After cooking, store the seeds in an airtight container at room temperature.

Roasted Pumpkin Seeds

Roast pumpkin seeds by tossing 1 1/2 cups of cleaned, raw pumpkin seeds with 2 tsp. of melted butter and a sprinkling of salt. Spread the seeds out on a baking sheet and roast for 45 minutes in a preheated oven at 300 degrees F, stirring occasionally. You can add additional spices such as garlic powder, Worcestershire sauce, hot sauce, curry powder, cayenne pepper or your favorite spice mix.

Salty Boiled Pumpkin Seeds

The salty pumpkin seeds that you buy in the store are made by first simmering the cleaned fresh pumpkin seeds in salted boiling water for 10 minutes. Spread the boiled seeds out on a baking sheet and bake at 250 degrees until the seeds are dry, approximately 1 hour.

Spiced Pumpkin Seeds

Toss 2 cups of cleaned pumpkin seeds with 1 1/2 tbsp. melted butter, 1/2 tsp. salt, 1/8 tsp. garlic salt and 2 tsp. of Worcestershire sauce. Bake in a preheated oven at 275 degrees for 1 hour, stirring occasionally.

Curried Pumpkin Seeds

Whisk together one egg white with 2 tsp. of curry powder, ½ tsp. of sea salt, 1 tbsp. fresh lime juice and a pinch of cayenne pepper. Mix in the pumpkin seeds, then place the seeds in a strainer to drain away any excess egg white. Spread the seeds on a baking sheet and bake in a preheated oven at 375 degrees for 10 to 15 minutes or until the seeds are golden brown. Season with more salt and curry powder while they are still hot.

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About this Author

Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and web content. She writes two electronic newsletters and content around the web. Watkins has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.