Happy October, who toasts pumpkin seeds?

CindyFooWho · October 2016

And how do you do it? I scoop from the pumpkin, leaving them coated with goop. Drizzle with olive oil, sprinkle with garlic salt and bake at 375 or so until they start to brown, tossing often along the way. I have no real recipe.

I've seen all kinds of much more complicated instructions, which include soaking overnight, rinsing etc. Not sure why you would wash the pumpkinny goodness off of them?

Oh and if anyone has a good calorie calculation for toasted, homemade seeds, let me know what you use. Most of what is in the database seems to be prepackaged stuff. I know my EVOO adds cals, but...worth it.

lemurcat12 · October 2016

I rinse and just roast in a pan sprayed with olive oil, nothing special.

Here's the nutrition information from the USDA: https://ndb.nal.usda.gov/ndb/foods/show/19768?manu=&fgcd=&ds=

Just add any oil separately.

mylifeisbeautiful · October 2016

I love roasted pumpkin and squash seeds!! I sometimes sprinkle them with sesame seeds too. No fancy seasoning- just olive oil and salt. I also do not soak.

The_Ugly_One · October 2016

I typically clean all the pumpkin goo off of them and then soak them in salt water for a few hours. That way I don't have to add salt during the baking process and there is more surface area left for garlic powder or chili powder etc. I also don't add any oil to them...just cook them on a baking sheet with a little cooking spray to prevent sticking.

crabbybrianna · October 2016

I rinse mine and let them dry, then I toss them in a bit of melted butter and then sprinkle them with creole seasoning (or just salt, depending on how I feel). Bake at 300°F for 45 minutes, stirring them around often.