The Farmplate Blog

Homemade Toasted Pumpkin Seeds

FarmPlate Oct 28, 2010 Recipes 0 comments

from the FarmPlate Kitchen

Pumpkin SeedsSeeds from a sugar pumpkin, rinsed
Olive oil
Ground cinnamon or ground red chile (optional)
Sea salt

from the FarmPlate Kitchen

Pumpkin SeedsSeeds from a sugar pumpkin, rinsed
Olive oil
Ground cinnamon or ground red chile (optional)
Sea salt

Bring a saucepan of salty water (about 1 tablespoon of salt to 1 quart of water) to a boil. Add the pumpkin seeds and simmer for 10 minutes. Drain the seeds and toss with a tablespoon or two of olive oil to coat. Sprinkle with a little cinnamon or ground red chile, if desired, and toss again.

Preheat the oven to 350°F. Line a baking sheet with sides with parchment paper.

Spread the seeds in the prepared pan. Sprinkle with salt. Bake on the top shelf until the seeds look brown and toasty, about 20 minutes. Shake the pan once or twice while baking. Let cool completely before eating.