When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.
Recipe information
Yield
Makes about 1 1/2 cups Servings
Ingredients
Preparation
Step 1
Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.
Step 2
Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12—15 minutes. Let cool completely.
Spice It Up
Step 3
After seasoning seeds with olive oil, salt, and pepper, toss with one of the following combinations:
Step 4
1/2 tsp. each turmeric and chile powder
Step 5
1 tsp. Za’atar and 1/2 tsp. finely grated lemon zest
Step 6
1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin
Step 7
1/2 tsp. ground Szechuan peppercorns
Step 8
1 Tbsp. sugar and 1/4 tsp. cinnamon
