Description
This recipe for Italian Style Pumpkin Seeds offers a flavorful, crunchy snack made by roasting fresh pumpkin seeds with a blend of Italian herbs and spices. Perfect for enjoying the natural goodness of pumpkin seeds with a savory twist, these seeds are easy to prepare, offering a healthy and delicious treat ideal for snacking or garnishing dishes.
Ingredients
Scale
Seeds
- Seeds from 1 whole fresh pumpkin, fresh, raw
Seasoning
- Olive oil, enough to coat seeds (approximately 2-3 tablespoons)
- 1 tablespoon (7g) Italian seasoning, dried
- 1 teaspoon (3g) granulated garlic powder
- 1 teaspoon (2g) paprika
- Sea salt or kosher salt, to taste (about 1 teaspoon)
- White pepper or black pepper, to taste (about ¼ teaspoon)
- Dash of cayenne pepper (optional, about ⅛ teaspoon)
Instructions
- Scoop Pumpkin Seeds: Carefully cut open a fresh pumpkin and scoop out the seeds using a spoon. Separate the seeds from the pulp as much as possible.
- Clean the Seeds: Place the seeds in a colander and rinse under cold running water to remove any remaining pumpkin flesh and debris. Pat dry with a clean towel.
- Boil the Seeds: Bring a pot of salted water to a boil and add the cleaned pumpkin seeds. Boil them for about 10 minutes to soften and clean them thoroughly, then drain in a colander.
- Preheat the Oven: Preheat your oven to 300°F (150°C) to allow for slow roasting, ensuring a crisp and evenly toasted seed.
- Drain and Season: After boiling, thoroughly drain the seeds and place them in a mixing bowl. Toss with olive oil to coat evenly, then add Italian seasoning, garlic powder, paprika, salt, pepper, and cayenne pepper (if using). Mix until all seeds are nicely coated with the seasoning blend.
- Spread on Baking Sheet: Arrange the seasoned seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure seeds are not overlapping for even roasting.
- Roast Until Golden: Roast the seeds in the preheated oven for approximately 25-30 minutes, stirring every 10 minutes to ensure even browning and prevent burning. The seeds are done when they are golden brown and crunchy.
- Cool and Store: Remove the baking sheet from the oven and allow the seeds to cool completely. Store the cooled seeds in an airtight container to keep them fresh and crunchy for up to two weeks.
Notes
- Boiling the seeds before roasting helps to soften them and remove any sliminess.
- Adjust seasoning amounts according to taste preferences, particularly salt and cayenne pepper.
- You can use pumpkin seeds from any pumpkin variety, fresh or previously roasted but unseasoned.
- Store roasted seeds in a cool, dry place to maintain their crunchiness.
- If you prefer, you can experiment with other seasonings such as smoked paprika or chili powder for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Italian
