Here, as promised, is my experiment into roasting my own pumpkin seeds. I’ve always wanted to try this, but just never got around to it. Roasted pumpkin seeds remind me of Portugal, where they are salted and a very popular snack called pevides. I gathered three different methods and tried them all!

I started off with just 120g of mixed pumpkin (Golden) and squash seeds (Butternut & Crown Prince).

Method 1

Roast the pumpkin seeds un-washed, in a single layer on a baking sheet at 150°C for 20-25 min. Mine got a little stuck, so it may be worth oiling the baking sheet lightly.

Method 2

Blanch the pumpkin seeds for 5 min, drain through a colander and tip on to kitchen towel to dry off.
Then roast in a single layer on a baking sheet at 150°C for 20-25 min.

Method 3

Boil the pumpkin seeds for 20 min, drain through a colander and tip on to kitchen towel to dry off.
Then roast in a single layer on a baking sheet at 150°C for 20-25 min.

You may find you need to roast your pumpkin seeds for more or less time, keep checking them and wait till they turn golden. You may find better results from a shorter time at a higher temp; I didn’t want to start off too aggressively in case I burnt them!

Conclusion

Although the un-treated pumpkin seeds had the best flavour, they were the most difficult to peel; the blanched seeds were also flavoursome but tricky to peel and finally, the boiled seeds didn’t have as much flavour as the other methods but they were easier to peel and had a less brittle texture.

A labour of love to obtain a 100g of pumpkin seeds to sprinkle on my salads & muesli. But they taste good and when I have leftover pumpkin seeds in the future, I’ll still roast them, to make good use of them.

In the mean time, I have discovered some people who roast pumpkin seeds for a living and they do it very well indeed… Munchy Seeds are coming!

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