Why not simply eat them raw or roasted? There are a few really good reasons: They can be eaten as a snack, added to salads or grain dishes, or as a garnish for soups. Combine the seeds in a large jar and add enough filtered water to cover them completely.
Seal the jar and allow the seeds to soak overnight or for 12 hours. Replace the water once if you can. For soaking, drain the seeds and rinse them in a wire mesh basket, then dry then with a towel. Place them in a bowl, add the vinegar and salt and mix well. For sprouting, place the seeds back in the jar and cover it with a nylon screen or cheesecloth. Invert the jar into a bowl and allow it to sit at room temperature away from direct sun or heat. The word "Emerge" is a misnomer.
Healthy plants all but explode from the soil, growing at a fast pace, even as a seedling. The total time to germination may vary. It is usually a week to ten days. If they have not sprouted after ten days, start a second planting. Coating the seeds with a fungicide offers protection against mold and fungus growth. Use this heated germination mat and seed starting tray to speed the germination of your plants. Find all of your seed starting supplies in our store. Upon emerging from the soil, pumpkins growers breath a big sigh of relief.
We can close our eyes and almost see a thousand pound fruit nestled amongst lush, green pumpkin leaves. As we open our eyes, we immediately begin a new set of worries over nurturing the newborn seedlings in their indoors environment. Let there be light- - and plenty of it: The newborn pumpkin seedling immediately needs light, as much and as direct light as possible.
Placing it by a window with a southern exposure is the first step. This alone may not prove to be enough for the seedling to grow healthy and strong.
First, the sun is not up as long in the spring as it is in the summer. Second, there are many rainy spring days with little or no direct sun. Use an artificial grow light, or use florescent lighting to supplement the available sunlight. Place the pumpkins 6 to 8 inches below the light on cloudy days, and at night.
The seedling will benefit from as much light as possible. Let There be Water- - in just the right amount: Provide water to the pumpkin every couple of days. Do not soak the soil each day. Overly wet soil is one of the basic ingredients for damping off disease. Let the soil dry out a little on the top first, then water thoroughly. Feed me, feed me: Your seedlings do not need a lot of extra nutrients in the first few days of it's life. Your seed starting mix should have plenty of nutrients.
The seed also has some stored inside of it. After several days, add a little liquid fertilizer to the water. You do not need to give it full strength. When the roots are coming out the bottom of the pot, it is time to plant your seedling in the soil, weather permitting. Hopefully, you have timed this to the last frost, or have prepared a protective cover.
If not, keep the bottom of the tray moist, or put some extra soil in the bottom of the tray. Or, transplant seedlings to a larger pot. Those of us who have grown seedling indoors for any number of years, know what "Damping Off" disease is. This is a white mold that forms on the top of the soil. Damping Off disease flourishes in cold, wet, damp weather, along with little sunshine. It quickly spreads across the soil and wilts the seedling.
Take it's habitat away, and the disease can not survive. Pumpkins on the other hand, love just the opposite conditions.
So, the more you make conditions ideal for pumpkins, the more likely you will avoid this problem. If you do experience problems, do not give up hope. Here are some things you can do to minimize or eliminate disease problems: First, place the plant in direct sunlight. Stop watering until the surface is very dry. Better still, water from the bottom of the container. Scrape as much of the mold off the soil as possible. Stir the top of the soil as much as possible. Do this once or twice a day.
It will speed soil drying. Increase room air circulation. You can gently blow air on your plant trays with a small fan. DO NOT sow seeds in the basement and leave them there for any length of time.
While the trays are conveniently out of the way, this is a perfect breeding ground for Damping Off Disease.
The day you plant your seedlings is one of the more exciting and anxious days. Often we start the seedling too early and it is growing so big that it needs to get into the ground. Or, perhaps it is not getting enough sunshine, or you want to get that jump start on the season. Whatever the reason, it is important either to wait until the chance of frost is over, or be prepared to spend time protecting the young seedling from cold and wet conditions.
If you direct sow seeds into the soil, you can plant earlier than seedlings. The seeds will need warm soil to germinate. While you can successfully grow giant pumpkins in most areas by direct seeding, you have taken a couple weeks off the growing season. If you are growing anything other than the giant pumpkin varieties, the season is amply long enough in most areas to direct sow your seeds.
I know, you plan to do what the rest of us do each year After all, maybe there will be no more frost. Here are some simple ideas and tips to get your growing season off to a good start: If you have not yet prepared the planting site, do so.
See Site Selection and Preparation. If you have grown the seedlings indoors, you should "harden them off" a few days prior to planting. This is accomplished by placing them outside during the day for a few days prior to planting. Each day extend the hours and make sure to bring them in at night. More on Hardening Odd Transplants. Planting your potted seedling is one of the easiest tasks, assuming you have used a peat pot. Unless you have a really thick container, this is not necessary and not recommended, as you can damage roots in the process....
The closer a food is to the right edge of the map, the more essential nutrients per calorie it contains. For a more nutritious diet, select foods that fall on the right half of the map. The closer a food is to the top edge of the map, the more likely it is to fill you up with fewer calories. If you want to restrict your caloric intake without feeling hungry, choose foods from the top half of the map. Foods that are close to the bottom edge are more calorie-dense.
If you want to increase your calorie intake without getting too full, choose foods from the bottom half of the map. Read more about the Nutritional Target Map. This food is very low in Cholesterol and Sodium.
It is also a good source of Protein, Magnesium and Zinc. Foods low in fat, for example, will cluster along the bottom edge of the pyramid, ranging from foods that are high in carbohydrates at the left edge to foods that are high in protein at the right edge.
Foods low in carbohydrates will cluster along the right edge of the pyramid, with foods that are high in fat at the upper edge and foods that are high in protein at the lower edge. Foods that have roughly the same number of calories from fats, calories, and protein will be found closer to the center of the pyramid.
Read more about the Caloric Ratio Pyramid. How to interpret the values: Experts vary on their recommendations for what your total glycemic load should be each day. A typical target for total Estimated Glycemic Load is or less per day. If you have diabetes or metabolic syndrome, you might want to aim a little lower.
If you are not overweight and are physically active, a little higher is acceptable. Read more about the eGL. The spoke for dietary fiber is colored green, protein is blue, vitamins are purple, minerals are white, and yellow represents a group of commonly overconsumed nutrients: A Completeness Score between 0 and is a relative indication of how complete the food is with respect to these nutrients. Although few if any individual foods provide all the essential nutrients, the Nutrient Balance Indicator and Completeness Score can help you construct meals that are nutritionally balanced and complete.
Read more about the Nutrient Balance Indicator. If one or more amino acid is not present in sufficient amounts, the protein in your diet is considered incomplete. Each spoke on the Protein Quality graph represents one of the nine essential amino acids, and the graph shows how close the protein in your diet is to the optimal distribution of amino acids recommended by the Institute of Medicine's Food and Nutrition Board.
If you want to learn what happens to your body when you eat a food or use a particular substance, read these insightful health articles today. Your ultimate guide to common health conditions - know the causes, symptoms, treatment and other information you need to know about diseases.
The Mercola Fitness Plan, combined with the other pillars of health, is the perfect formula to help you move up the ladder to good health. Find out food facts, nutrition facts, and healthy recipes of common healthy foods that you should add to your wholesome diet.
Participate in open discussions about natural health articles and health information on Dr. Check out these health infographics, or information graphics, from Dr. Mercola, and learn useful facts and tips that can help you achieve optimal wellness.
Mercola's Nutrition Plan will give you tips on healthy eating and exercise, as well as other lifestyle strategies to help you achieve optimal health. Find the top and most recent healthy food recipes and try different nutritious foods and snacks that are based on Dr. Mercola's optimized Nutrition Plan. Learn more about the different types of tea, their caffeine content and their different nutritional components that you can benefit from.
Discover all the important facts about supplements, their mechanisms of action and proven benefits, recommended dosage and potential side effects. The entire contents of this website are based upon the opinions of Dr. Mercola, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
It is intended as a sharing of knowledge and information from the research and experience of Dr. Mercola and his community. Mercola encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. If you are pregnant, nursing, taking medication, or have a medical condition, consult your health care professional before using products based on this content.
If you want to use an article on your site please click here. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Please Sign In or Register to continue. Mercola's Natural Health Newsletter. Is Your Food Expired? Story at-a-glance - Pumpkin seeds are nutritional powerhouses wrapped up in a very small package, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc.
They contain a wide array of beneficial plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost. Mercola If you're in the mood for a chewy snack that doubles as a phenomenal health food, look no further than pumpkin seeds. Heart Healthy Magnesium One-quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium , which participates in a wide range of vitally important physiological functions, including the creation of ATP adenosine triphosphate, the energy molecules of your body , the synthesis of RNA and DNA, the pumping of your heart, proper bone and tooth formation, relaxation of your blood vessels, and proper bowel function.
Zinc for Immune Support Pumpkin seeds are a rich source of zinc one ounce contains more than 2 mg of this beneficial mineral. Plant-Based Omega-3 Fats Raw nuts and seeds, including pumpkin seeds, are one of the best sources of plant-based omega-3s alpha-linolenic acid or ALA.
Prostate Health Pumpkin seeds have long been valued as an important natural food for men's health. Anti-Diabetic Effects Animal studies suggest that pumpkin seeds may help improve insulin regulation and help prevent diabetic complications by decreasing oxidative stress.
Benefits for Postmenopausal Women Pumpkin seed oil is rich in natural phytoestrogens and studies suggest it may lead to a significant increase in good "HDL" cholesterol along with decreases in blood pressure, hot flashes, headaches, joint pains and other menopausal symptoms in postmenopausal women.
Heart and Liver Health Pumpkin seeds, rich in healthy fats, antioxidants and fibers, may provide benefits for heart and liver health, particularly when mixed with flax seeds. Tryptophan for Restful Sleep Pumpkin seeds are a rich source of tryptophan , an amino acid protein building block that your body converts into serotonin, which in turn is converted into melatonin, the "sleep hormone. Anti-Inflammatory Benefits Pumpkin seed oil has been found to exhibit anti-inflammatory effects.
When I roast my seeds, I leave the pumpkin guts on the seeds, adds a bit of pumpkin flavour to them! I toss them with a bit of soy sauce or use tamari , and slow roast them in the oven, checking often.
They are so yummy! I usually leave some guts on as well, and have never boiled them. I usually roast at I would definitely recommend giving the boiling method a shot! Thanks for trying the non-boil, leave some guts on method, Angela! We appreciate you testing and reporting back. I have never boiled my pumpkin seeds either. She said they taste better with the pumpkin bits left on. Not that they taste better not having been boiled. I agree with Natalie. My mother and I used to use the same methowhen I was a kid and I always took them to school.
However, rather than school I take them to work and more often hunting with me. Ok last year I gutted pumpkins first and then spent hours rinsing the guts off. This year I pulled seeds out first. The seeds come right out with a little squeeze and the majority of guts stayed in place. It took all of five minutes to rinse off! Thanks for the boil advise.
I will seriously carve an absolutely horrible design into a pumpkin 4 year olds can carve better than me just to get to the pumpkin seeds. They are like little pieces of delicious healthy crack! I still do it every now and again. My favorite seasoning is probably herbamare. Easy way to clean the seeds: The holes should be large enough to let the pumpkin out and small enough to keep the seeds in. Massage the seeds while rinsing and pick out the larger clumps of pumpkin, and they will be perfectly clean in less then 5 minutes.
I just dumped them into a large mesh strainer and as I rinsed them I rubbed them against the mesh. They were clean in a matter of minutes! I make a version with rosemary, olive oil, garlic, salt and cayenne- people raved about them at my halloween party last year!
I usually rock a salt or cinnamon flavour but maybe nutritional yeast is in order this year! Really anxious to put my favourite popcorn topping flavours on pumpkin seeds: This will help so much! The sweet and spicy combinations sound delicious! I always make many flavors each year…love them. My friend does like 10 pumpkins and brings me the seeds.
I always make salt and pepper, garlic and salt, buffalo wing sauce these take longer to roast,but so good , and once I even did tomatoes small cherry tomatoes cut in half with basil and olive oil.
They are all so good. And I use the same method for chick peas that I roast when I have no seeds. Thank you for posting this!! I really hate cleaning the seeds… but the end result is so worth it.
I am trying to remember the specifics, but I experimented roasting so many different kinds of winter squash seeds last year. You are right, Lauren. The type of squash can make a big difference.
Probably the age and maturity as well. I have had great results from sugar pumpkins, calabaza, and delicata. Carving pumpkins came out ok. Thanks, Angela, for the great tutorial. Thanks to all the contributors for the great suggestions.
And a spicy with garlic, salt and cayenne. They were still crunchy too! Last time I had homemade pumpkin seeds, I was in second grade, after a field trip to the pumpkin patch, and they were super chewy and hard to swallow literally!
I could eat handfuls of pumpkin seeds. I have never done it this way. I want to see if there is a significant difference to my lazy but simple way! I just rinse, pat, and bake. I have a feeling your version is going to taste better though. Thanks for the post Ang! I used ur recipe and they turned out amazing. I roasted the pumpkin seeds I had last fall but I must have done something incorrectly.
Do you eat the outside shell also? They were tough and stuck in my throat. I ended up throwing them all away. My spice of choice would probably be smoked paprika.
I recently found some at a specialty store and have been putting it on everything! A few years ago my friend made some with seasoning salt. Any thoughts about trying with raw Pumpkin seeds from a store? I think our whole foods sells them raw in bulk. Do they still have their shell?
Might be worth a shot! I love making pumpkin seeds! A little salt can be added or a little sugar! The sugar caramelizes a bit on them — so tasty! I always try to do different toppings, but always come back to cumin and cinnamon with a dash of cayenne!
Cumin all the way, baby! And I must say, throwing a batch of raw seeds into the garden one or two times can actually be just as satisfying; I have surprise pumpkin plants this year because I was too lazy to roast the seeds a few times! About the boiling in water. Did u check if that does take out nutrients. Mmm I love pumpkin seeds on salads!! Last fall I made a sweet-n-salty batch of pumpkin seeds by whisking some stevia into egg whites, brushing that over the pumpkin seeds, then sprinkling them with sea salt.
What a happy coincidence! I like the sound of really crispy shells! Oh, and my best advice for cleaning seeds is to actually put them into a regular bowl of water and the guts float to the top. I just scoop them out and pick the ones that are attached to seeds. I remember doing this as a kid at Halloween with the seeds from our carving pumpkins — I almost looked forward to the roasted seeds more than the actual pumpkin carving!
I made pumpkin seeds last fall and they were great! I definitely want to make them this year and love the flavor ideas you have! There are so many ways you can roast them: I literally salivating just by reading the instructions. Guess I will stop by the nearest market that sells pumpkin and try to roast the seeds. I love pumpkin seeds. I will not have a chance to try to prepare them this season.
I am going to have to check on that. This is tooo exciting! Good question — Im sure they can be! I would try looking online as Im sure others have tried it out before.
I just read the link to the ironwoman gingerbread smoothie. I need to get some blackstrap molasses in my life! Is there a particular brand that you like? Thanks for all the great info on getting proper nutrients with a vegan diet! Cannot wait to try. As far as cleaning goes, what if you did the boiling step with the guts on — maybe they would come off easier after the boiling step, sort of clean themselves?
Please tell me how to eat these! You can eat the outer shell…I love it. Boiling the water helps with digestion a bit too. Some ppl do remove the outer shell, but its personal preference. Angela—super pumped when I found your beautiful website last nite! Then I got this yummy recipe in my inbox today! Too much work for me. However, I will say yours look way prettier than mine, and I like how you put them in a nice jar—made me think it would be a great gift.
Does anyone know why this is? Is there some strange hybrid that i need to stop buying? We never boiled the seeds, though…. I think I burnt a batch once, but it was due to oven discrepencies. I luv roasted pumpkin seeds. Every time I see a seed I want to roast it! This weekend I roasted spagetti squash seeds, putting the entire meal behind by 40 minutes. It was worth every complaining hungry belly that came through the kitchen.
I found them sweeter and crispier. I know I will be doing it every time now! I have to admit it, it is fall when we are roasting pumpkin seeds! Try doing a chili pepper and cumin rendition — I love spicy pumpkin seeds!
I love roasted pumpkin seeds! I am a pastry chef, and now that it is pumpkin time a lot of my pastries are calling for it. I throw them in a big bowl of water and at the end of the day I just scoop the seeds off the top, any remaining pumpkin bits fall off easily. I toss them with raw cane sugar, a pinch of sea salt and a pinch of cinnamon. Then into the dehydrator they go for hours depending on your temperature. Crunchy perfection and no scary burn factor: Another delicious thing that just uses the green seeds pepitas is to make a pesto with them; roast them, food process with olive oil, parsley, and maybe some salt to keep it vegan?
I use parmesan cheese… maybe parma would work? Anyway, I do love pumpkin seeds!!! I LOVE roasted pumpkin seeds! I will have to try your method — I have only cleaned them up, sprayed with olive oil and a little salt and toasted them. MMMM — I have also used a mix of salt, cinnamon and chili powder — sooooo good! I have also only used carving seeds — and they are great. I am going shopping today though — sugar pumpkins are on my list so I can make your pumpkin butter and now seeds: So i tried it today.
I never ate pumpkin seeds before. Did you use a sugar pumpkin? Still new at this pumpkin thing! Does the taste stay? If yes, is there a way to avoid using salt in this recipe? Thanks a lot Angela!! I am going to attempt my first batch of Endurance Crackers tomorrow! I picked up some coconut flower, do you have any suggestions on how to use it in baking? In one of your pictures, the seeds are stored in a jar.
How long do they keep in a jar? Long enough to mail as a gift to a friend? Thanks for the tip on the inside. Will try your way on my remaining three squashes. Do the insides taste salty as well as the outside? What is your seed to salt ratio? About 1c of seeds to 1tsp of salt?
Or does that not matter…? Yes I would say its about 1 cup to 1 tsp. I tried a batch without boiling and the batch I didnt boil just baked normally didnt have as much flavour. I really think the boil trick works wonders!
I have roasted pumpkin seeds 2 times now using your recipe and they are amazing…sea salt or Herbamare is good. I found that if I have rubber gloves on and have the seeds with guts on under running water they pop off easy i halved time then when rinsing after this the extra guts comes off onto the rubber gloves.
Just wanted to add another random comment to this thread—I just learned today that you can roast honeydew seeds too! In pretty much the same way. Hi Angela, Love the post and the comments! If you loved the pumpkin seeds, do yourself a favour and save you butternut squash seeds to try these recipes on….. I must try the coconut oil and eastern seasonings: Roasted pumpkin seeds over the weekend and my husband and I loved them!! They were even more delicious with some cayenne pepper ;.
Thanks for the recipe! Hope that works with my pumpkins today. I think your boiling method is just a speed version, but I think the soaking in some fashion does help. Yum, thanks for the recipe. Left some of the guts on and they came off during boiling. I have made pumpkin seeds for over 50 years and have just cleaned them then roasted them.
Last year my best friend was doing landscaping at a house where the owner used MANY pumpkins for decorations. He told her to get rid of them after Halloween and she offered some to me. I got about 25 and my wonderful husband cut them and cleaned the seeds for me. Hopefully I get some more this year, if not I will probably have to buy some.
A quick ish way to clean the seeds is to simply leave them out on a paper towel for a few days to dry and the pulp easily comes off when you rub the seeds in between your fingers. I came across this recipe a while back and procrastinated making it until last week.
After they finished baking I put them in a jar in my pantry and regretfully forgot about them until today when I took them out to top my lunch salad. While the rest of my lunch heated up I popped a couple in my mouth…. I ended up putting the half empty jar back in the pantry to snack on later read: They are unbelievably delicious, crispy and and salty.
Thank you Angela, I used to think the best part of a squash was the flesh, but now I think its the seeds! I have a sandwich bag of pumpkin seeds and was thinking about doing a taste test. I tried these with carving pumpkin seeds. The outer shell is too chewy. The seed is really good, but a lot of work to eat. I guess I need to find the sugar pumpkins or just go an buy some seeds.
Thanks for the info. Quick and easy pumpkin seed cleaning — fill the bowl of seeds with water; with your hands scoop up some seeds and any orange hitchhikers; spread a handful on a dry papertowel; and pat the top with another papertowel; lift up the bottom paper towel and the seeds easily fall off or easily get knocked off and the orange goop stays behind!
A little time consuming but you get clean seeds every time. I did an internet seach for roasting pumpkin seeds…and you blog came up right away! I was stoked because I love you blog: In the past, my seeds always burned or were undercooked, but the boiling in salt water first worked great! I seasoned mine with some garlic powder, chilli powder, cumin and sea salt.
Used some cooking spray when they were done to get a little more salt to stick. Having a carving contest at work, going to get all the seeds and bring them home and cook them tonight. Will boiling the seeds kill the nutrients like it does with most foods? I just carved 3 pumpkins with my kids and I am really looking forward to roasting the seeds. Thank you all for your great tips, my mouth is watering!
Pumpkin seeds float in water, pumpkin guts are heavy to neutral, just dump the guts with the seeds an all in a big bowl of water and mix around with your hands. The seeds will float to the top, then just skim them off with your hands.
Actually, there is really no need for the oil if you want to save calories. I am sure they taste great both ways. I roasted them twice as long and they were sitll chewy. I will go back to my old way. I baked my seeds but dont think I baked them long enough still a bit soft to chew can I bake them again??
After removing the big pieces of pumpkin I gave the seeds a quick rinse in white vinegar followed by a couple rinses in water. It was fast and the seeds got very clean with little effort. I just tried these! One batch with salt and pepper and one with cinnamon and brown sugar.
They taste great, but a little tough on the inside, the outside is supercrispy though. Do you maybe have any ideas how to get them crispier on the inside? I already put a little extra time in the oven.. I found mine were like that too…Im not sure how to fix that unless maybe you dehydrated them? That would probably make them the most crisp of all. Thank you for the quick reply: Cook them at for mind depending on the size of the seeds.
Keep in mind though. Gas ovens create moisture during the combustion process. So if you have one you may want to take a ball of tin foil to prop the door of the oven open to let the moisture escape.
Everything comes off so easily! Would probably be even better with two tea towels. I have made these now for 10 years. Slow roast about degrees…turning maybe 1 or 2 times. Might add little more butter on pan and spread around. I just cook them slowly and they will brown…cook maybe min…. And Thank You for such a splendid and enthusiastic instructional guide!! I just found this post and did some butternut squash seeds this way tonight and they were awesome! Particularly the ones that accidentally got some fresh-ground pepper on them.
When cleaning the pumpkin seeds. You should just put them in a large cool bowl of water. Then just rub the punkin residuals off of them.
The effects should be easy to filter out with your fingers. Taste to make sure that you have cooked them enough. I have done this for a long time with a few alterations.
Cleaning the pumpkin seeds — drop them gunk and all into warm heavily salted water. Let sit an hour or so and the stuff comes right off. Let sit a few hours or overnight. Drain pat dry spread on a baking sheet bake slow and low for 2 hours. I stuck a couple handfuls of seeds and guts small amount of guts in a salad spinner that had some water in it and had the kids spin it. Next time, try using sesame oil instead of olive oil…it makes them taste buttery and super yummy.
I did this by mistake one day because I grabbed the wrong oil out of my cupboard and it was the best mistake I ever made!!!!! The garlic is very tasty! Be careful though the garlic burns very quickly.
If you still want to clean your pumpkin seeds,I put about about 2 cups in a gallon milk jug, filled about 80 perent full with hot water put on the lid and shook vigorously. Strain through a sieve that will easily catch the pumkin seeds , but will let something the size of a pea pass. So this year I was carving pumpkins with my kids while out somewhere.
We wanted the seeds for roasting, so I put all the guts of the pumpkins in one great big rubbermaid container and took it home. By the time we got home it was too late to roast pumpkin seeds, so I filled the container with cold water and went to bed.
When we got up the next morning, much to our surprise, all the pumpkin strings aka guts had sunk to the bottom, while all the seeds had floated to the top! That was the easiest I have ever seen to seperate the seeds! I will definitely try your recipe! I roast just about every variety of squash seed. Who says you have to limit yourself to just pumpkin!
I just used your boiling method on a batch of spaghetti squash seeds. After a dinner last night of spaghetti squash topped with homemade tomato pepper sauce. I also roast my butternut squash seeds too. They all turn out crispy and crunchy. I love this time of year! Another good recipe — have you ever made dinner in your pumpkin?
Clean out a medium sugar pie pumpkin about 5 -7 lbs. Place the lid back on top securely so rice can cook , place on a baking tray, and put the whole thing in the oven.
When you scoop it out you dig into the sides and get pumpkin too. My favorite use of a pumpkin! Never had to boil them and they came out fine. After rinsing in a sieve instead of colander I put them in a a salad spinner, give them a good spin to get excess water off them, this eliminates having to peel them off the paper towel.
I grind up some good sea salt in a mortar and pestle, not too much, just to get it a bit finer. Leave the seeds slightly damp the salt will stick better. They should be awesome, crunchy, nutty flavor. And yes, eating the shell is ok, unless you have gut issues like fissures, chronic diverticulitis, lower bowel issues. The easiest way to clean pumpkin seeds is to drop them in a sink of cold water as soon as you pull them out of the pumpkin.
Just squeeze the seeds off the guts. I used smoked paprika, cumin, ancho chili powder and salt. Remove all of the big chunks of pumpkin string. Fill your blender with water almost to the top, and put in the seeds. The seeds stay at the surface of the water.
Remove them replace the water, and repeat if needed. Not sure if you figured it out or someone told you, but as I was cleaning the seeds and separating the pulp it occurred to me that seeds float! I do this when I eat pomegranate seeds just fill a pot with water and dump in the seeds, they will float while most of the pulp skill sink. To de-string my pumpkin or squash seeds, I brush them around the bottom of the colander with my vegetable scrub brush.
Of course, I pick out the bigger clumps first. The strings get caught in the bristles, so after a minute of scrubbing, the seeds are perfectly clean. I agree about lime zest, chili powder and cayenne as the best spices. Plus some grated garlic and salt, of course. I found the easiest way to separate the seeds!! Put them in a large pot and fill with water. The seeds float and the guts do not!! You just pick them off the top of the water and then dig through the guts to separate the rest.
Every one of you have such great ideas that I would like to try. I just put a part of my batch this year in my jar of Dill Pickle juice I was saving.
I will just soak them in there overnight and probably roast them tomorrow afternoon. Excited to try them. I have a great trick for cleaning the seeds that my husband taught me. Put the seeds and guts in a large bowl and try to clean the majority of the big pieces of guts out.
The good seeds float on the top, you may need to physically pull off some of the guts that are still attached to the seeds. Then just scoop the seeds off with a slotted spoon and tada clean pumpkin seeds: What I did to clean them was get hot water out of the spikit into a bowl with the seeds and the seeds rise and the guts sink.
It works pretty well. Easy cleaning- place seeds in collander, place in plugged clean sink, fill with enough water to float seeds. The pulp is denser, and the seeds float. Hand skim seeds, drain water and remove pulp. I find that a baking scraper is helpful to separate the strings from the seeds. Omg thank you so much ive been looking forever for how to make these seeds im going to try them out right now all i have to do is clean them and ill be ready to start! Rather than first spreading the pumpkin seeds on a cookie sheet, then tossing with olive oil, I put the seeds in a plastic bag, add the olive oil, toss to coat, then spread on cookie sheet.
Covers all the seeds evenly and easily. I found that putting them in a big bowl of watter the seeds are lighter then the pulse so i just scooped them off the top. Guts-n-all definitely had a slightly sweeter and more pumpkin flavor…and crispy. Thank you so much for the tips — I never considered boiling the seeds first — good idea. The first time my friend made roasted pumpkin seeds, I was immediately obsessed. WAY better than popcorn. Just tried your method for roasting pumpkin seeds and it came out wonderful!
I sprinkled Pumpkin Spice on them while they cooked. When they came out of the oven, I sprinkled them with sea salt and organic sugar. A quick way to clean the seeds is to play around with the pumpkin guts! My nephews and I were carving a pumpkin and we accidentally discovered this.
Throw it all in a bowl using a knife to help cut them out. After you get the strings and seeds in a bowl, just play with it. Mash it, string it through your fingers, squish it up with your hands, whatever! My nephews pretended they were smashing each others brains like zombies in the spirit of Halloween. The guts get absolutely ruined though. They turn into a watery foamy mess in like 15 minutes and the seeds fall right otf.
Never boiled seeds before but it did make them crunchy. As mentioned, they reminded me of popcorn. My husband and I really like them with a little sea salt and the receipe recommended amount of olive oil. Would like to try a spicier version next. The aroma was glorious! Soups surely to follow. I tried roasting the seeds using the boiling method suggested.
Were my squashes overripe do you think? Love all the suggestions for flavour combos. I usually spend my winters in the Algarve, Portugal. My first batch was not edible. Taste was good, but was left with a mouth full of grit. I had already started without boiling before coming to this site; will have to try it out.
The seeds were nowhere near as plump, either, so it may have been the type of pumpkin I had. Use a slotted spoon to skim the seeds off the top. To clean the seeds I used strainer and put the faucet on high, every once in a while I would run my hand through the seeds. I make many recipes that you post and Pumpkin Seeds will be no exception!!
Just rinse salt and roast at ! My mom would soak the seeds in a bowl of cold water in the fridge overnight. The seeds would float while much of the guts would separate and sink to the bottom of the bowl. Thanks for the great directions! I have only made good pumpkin seeds once, I always end up burning them! Tonight I tried your method of boiling first and they turned out so good! I wanted garlic and salt, but had no garlic powder, so I boiled them with minced garlic then tossed them in extra virgin olive oil that I had blended with a few garlic cloves.
I like tossing them with olive oil in a bowl before roasting so they are evenly coated. I had to roast them for about an extra 5 minutes, then sprinkled with sea salt.
Not sure if I will have enough to share at work tomorrow! Thanks for the recipe, I was looking for a simple but good way to roast some pumpkin seeds after carving this years pumpkin.
I tried out and loved your recipe, so I linked to it on my blog: I am so excited to try these, I am actually simmering the shells as I type.
My husband has actually requested that I make a few different flavors so I am trying Cinnamon, Garlic and finally just plain sea salt. Thanks for this great recipe. I just roasted my first ever round of pumpkin seeds using your directions. I spiced mine with cayenne pepper, truffle salt, and green chili sugar.
Olive oil was my lipid of choice. I live at about 6, ft above sea level, and for other high altituders- I had to bake for an extra eight minutes to get to crispy perfection, so be aware that your bake time may increase. I bought an organic pumpkin and the amount of guts was considerably less than regular carving pumpkins. Separating Pumpkin Seeds from Pulp: The last few times I roasted seeds, I squeezed the pulp to roughly separate the seeds from most of the pulp.
Then I put the seeds and remaining pulp in a large bowl in the sink and filled the bowl with water, while spinning and agitating the seeds with my hands. The pulp sinks and the seeds float.
I use a hand held strainer to skim the clean seeds off the top of the water. Interesting method of cooking them, I must try it. My absolute favorite pumpkin seed herb is rosemary. This recipe does NOT work! My seeds are chewy. The seeds did not cook all the way through with such a low temperature. The best way to get the seeds away from the goo is sticking it in a sink full of water. The seeds pop up right to the top. The difference in the shell is outstanding.
Must now get more seeds to roast, yummmm! Today, was the very first time I tried to make roasted pumpkin seeds. I recently bought a pack of pumpkin seeds at the grocery store here and tried them at home. Berk, way too salty forgot to read the label. I did not want to throw them away, so i washed them thoroughly. A few days later, I made a pumpkin soup. Actually I had 3 halfs of a squash dont know which kind though and a small jack o lantern pumpkin.
I just used all of the seeds and tried to follow your recipe. What can I say? Thank you so much? It is just delicious. I went easy on the salt I dont like anything too salty and it actually tastes much different than the seeds I bought at the store the shell were pretty chewy and hard to eat , but still, it is soo good.
I am boiling my pumpkin seeds as I am reading all the comments. I am using the Seminole Pumpkin which I grew in my garden. This pumpkin is also a fabulous food crop and can last for months in storage. Pumpkin seeds are beneficial for men especially, they are a prostate food. This has been known for a long time in Europe, where they also make an oil from the pumpkins. Thank you so much for this! I agree with salt water boil concept.
I found the easiest way to separate the seeds was to NOT scoop out the strings first. Then, scoop out the empty strings and use pumpkin for delicious things like cookies and soup. The olive oil tip was really helpful for this. I just found your site and I will be following it now for sure! Just roasted my first batch ever! The one I tried part way through was chewy though? So I just did your recipe.
Mine are very crunchy yet chewy and it cannot get it to chew up and end up spitting it out. Did I do something wrong or maybe I just do not like them? Hardly any are brown at all; did I not cook long enough? Just tried your recipe and absolutely loved it! I added a healthy dash of tabasco sauce to the seeds while they were boiling and used seasoned salt instead of just plain table salt. I also experimented with roasting the seeds in a sauce pan.
After boiling in some lightly salted water, I melted half a cup of sugar in a pan and stirred in four cups of seeds. They became sugar glazed and when they were browned and crisp I set aside to cool! I also sprinkled some red pepper on a sugared batch and they became salty, sweet and a tad bit spicy!
If you submerge the seeds and pulp I do in smaller portions in water and mix up like a washing machine motion with your hands the seeds will float to the top. Then, you can scoop them with a strainer. I place them all in a bowl, then do with rest of my pulp. I just discovered this and it saves so much time and mess. Then repeat with the full bowl of mostly clean seed and you should get all of it.
Thanks for the info, carving my jack o lantern and am going to roast the seeds. Also going to try and make something from some of the pulp. Did you know pumpkin seeds are also high in selenium which is is beneficial for warding off cancer? We bring back Austrian Pumpkin Seed oil from Germany. Easier way to get your seeds….. It took only a few minutes to do it and minimal cleaning after I got them all out! It was super easy! Easy way to clean seeds, fill a large pot with warm water, dump in guts, mush up the guts with your hands, the seeds will float, easily catch the seeds with your hands and transfer into a bowl: I just wanted to say how great this recipe was.
This is the first time I ever roasted my own pumpkin seeds and I have to say they were times more delicious then what you would buy in a store. Thanks again for posting this and helping my make my first time roasting pumpkin seeds a success!
I grew up eating roasted pumpkin seeds. I have always seasoned mine with season salt just like my grandmother did when I was a child. I just de-gutted a pumpkin and the way I cleaned the seeds is by putting all the guts in my cleaned sink and just kind of man-handling the guts and pinching off the seeds.
The guts seem to sink for the most part. Then I put the seeds into a colander like for spaghetti and I rinsed them. I then hand-picked out the very little remaining guts. The whole process took me maybe a half hour. I soak mine in water and salt over night. Then strain it works so well.
The way i clean the seeds the same way i learned to clean coffee beans discard all the little traces of pumpkin and rinse the seeds in a container a couple of times and then put them in a strainer. Spread the seeds on a tray covered with paper towels and let them dry for a couple hours. Remove the paper towels and put the tray with the seeds in the oven, but dont turn it on, the warm temperature will help the seeds dry more. I actually left the seeds there for 4 days because I forgot to check them before, you will see a kind of plastic film on the seeds, all you have to do is put them on a strainer is better if you work outdoors and squeeze the seeds, the thin film will become loose easily, keep squezing, shaking the strainer and blowing the scraps away, and you will have perfectly clean seeds.
I was very leery about the boiling of the seeds. Never heard of it. But OMG what a difference! They are nice and light and crunchy. I made savory , rolling them in a little olive oil and sprinkled with salt and pepper. Next will be sweet with cardamom and cinnamon. I followed this recipe tonight with coconut oil and they are still slimy an hour and a half later! The seeds slide right off! The pulp is in your hand just throw away. Then I wadded up a couple of paper towels and spun around in there and it comes out with no seeds stuck on the paper!
Your recipe and instructions were terrific and the pumpkins seeds turned out perfect! Thank you so much! I love pumpkin seeds! This was a great tutorial but I want to add cinnamon. At what step would I do that? Perfectly cooked, perfectly seasoned.
Instead of patting the seeds dry, I tossed them in my salad spinner — same results, less effort: Take guts off of seeds as you rinse them. The guts come off easily and effortlessly. Easier way to clean seeds—put water in the bowl with the pumpkin guts.
The seeds float to the top, so you can grab them with your hands or a slotted spoon. My first time making roasted pumpkin seeds and it was awesome. I went for a traditional blend of salt and cracked black pepper. My boyfriend loves it! Thanks for the recipe: Just put all the seeds in a big pot full of water. Then massage the seeds. The pulp is slightly heavier than water so it will just sink to the bottom while the seeds just float.
I made a delicious batch of pumpkin seeds just last night. The best way I have ever found for easy removal of seeds from the pumpkin is I wash the pumpkin while whole and put it on a cookie sheet and bake it whole until soft when pierced with a knife. Cut it in half and cool for a few minutes. The seeds have naturally seperated from the pumpkin.
I give them a little rinse then in a small saucepan melt equal parts of butter and coconut oil a little salt and hot pepper sauce to taste. Cook seeds in the mixture for a few minutes then pour out onto parchment lined cookie sheet and bake for about 45min at degrees. I found a good way to remove the seeds without much of the gunky stuff. It was by accident. I was trying to find something to scoop out the seeds without getting my hands all gooy and sticky.
I tried everything from my hands yucky! I got more seeds in the cup and less of the pulp. Try it and hope it works for you. My colander has wider slats instead of holes, wide enough to let the strings go through but not the seeds.
After I get most of the bulk off, I turn the cold water up on high, and use the sprayer to hose the seeds down real hard. It blows off almost ALL but a couple of stubborn strings. D Easy and pretty fast! Just read this trick on facebook today and it worked great!
Take all the seeds, pulp and all and soak it all for about 45 mins. Stir occasionally — the seeds fall right off. I just tried these just found the recipe online and they are the BEST pumpkin seeds I have ever made! I made one batch with sea salt and one batch with cinnamon and sugar good, but not as good as the sea salt. This will loosen all the seeds up then you can just dump them right out and scope out the rest.
Then simple remove all the gooey stuff and discard. Then place the seeds in a colander and just keep rinsing until there are no more remains on the seeds. I just sat everything in a strainer and let really hot water run on it for five min. The pumpkin guts just slid off…. Now I think I am ready to take the leap and go give it a try. My son is obsessed with sunflower seeds, I think he is going to love this. To clean super easy: It is easier to get just seeds with the guts still intact.
Place seeds in double boiler, it has bigger holes than a colander so works better. Spray seeds with hot water with a spray nozzle. Seeds tumble around and get nice and clean! I am a teacher of special needs students and today we will roast the pumpkin seeds, which I have never done before.
Thanks to your recipe and tips, it looks as if we can do it. We will also be making pumpkin bread, pie, cookies, rolls, and whatever we have left over to do! Its the only one that works!! Try to separate the flesh from the seeds as much as possible before collecting the seeds in your strainer.
Thoroughly rinse your seeds under cold running water. You can even set your colander in a bowl of water and most of the seeds will float to the top. Spread the clean seeds on a towel and pat dry. Do you need to pre-boil pumpkin seeds? Place them in a single layer in a glass pie plate. Microwave them for about 2 minutes and then stir. Microwave again for 2 to 3 minutes, stirring after each minute, until the seeds are dry and crunchy.
A simple sprinkle of salt and drizzle of olive oil or melted butter always do the trick, but there are so many seasonings that bring out the best in pumpkin seeds. You can keep it basic, go sweet or even spicy. Try a couple of our favorites twists on your next batch before you toss them in the oven!
You can eat pumpkin seeds on salads, soups, in desserts or most likely straight from the roasting pan into your mouth. Can you eat pumpkin seed shells? You eat the whole shebang.
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Is Your Food Expired? Story at-a-glance - Pumpkin seeds are nutritional powerhouses wrapped up in a very small package, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc. They contain a wide array of beneficial plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost.
Mercola If you're in the mood for a chewy snack that doubles as a phenomenal health food, look no further than pumpkin seeds. Heart Healthy Magnesium One-quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium , which participates in a wide range of vitally important physiological functions, including the creation of ATP adenosine triphosphate, the energy molecules of your body , the synthesis of RNA and DNA, the pumping of your heart, proper bone and tooth formation, relaxation of your blood vessels, and proper bowel function.
Zinc for Immune Support Pumpkin seeds are a rich source of zinc one ounce contains more than 2 mg of this beneficial mineral. Plant-Based Omega-3 Fats Raw nuts and seeds, including pumpkin seeds, are one of the best sources of plant-based omega-3s alpha-linolenic acid or ALA. Prostate Health Pumpkin seeds have long been valued as an important natural food for men's health. Anti-Diabetic Effects Animal studies suggest that pumpkin seeds may help improve insulin regulation and help prevent diabetic complications by decreasing oxidative stress.
Benefits for Postmenopausal Women Pumpkin seed oil is rich in natural phytoestrogens and studies suggest it may lead to a significant increase in good "HDL" cholesterol along with decreases in blood pressure, hot flashes, headaches, joint pains and other menopausal symptoms in postmenopausal women. Heart and Liver Health Pumpkin seeds, rich in healthy fats, antioxidants and fibers, may provide benefits for heart and liver health, particularly when mixed with flax seeds.
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Charities and Organizations Disclaimer. This combination has benefits for both the heart and liver. The fiber in pumpkin seeds helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
Research to date suggests that omega-3s can decrease the risk of thrombosis and arrhythmias , which lead to heart attack , stroke , and sudden cardiac death. Omega-3s may also decrease LDL, total cholesterol, and triglyceride levels, reduce atherosclerosis fatty buildup on artery walls , improve endothelial function a measure of circulatory health , and slightly lower blood pressure. Pumpkin seeds are a rich source of tryptophan, an amino acid. Tryptophan has been used to treat chronic insomnia because the body converts it into serotonin , the "feel-good" or "relaxing" hormone, and melatonin, the "sleep hormone.
A study published in Nutritional Neuroscience suggested that consuming tryptophan from a gourd seed alongside a carbohydrate source was comparable to pharmaceutical grade tryptophan for the treatment of insomnia. Having a few pumpkin seeds before bed, with a small amount of carbohydrates such as a piece of fruit, may be beneficial in providing your body with the tryptophan needed for melatonin production. It is estimated that over 80 percent of women worldwide have inadequate zinc intake. Low levels of zinc alter circulating levels of multiple hormones associated with the onset of labor.
In addition to this, zinc is essential for normal immune function and prevention of uterine infections. All of these could potentially contribute to preterm birth. Shelled, roasted pumpkin seeds are more nutrient dense, for the same gram serving size they provide:. Pumpkin seeds are also a source of magnesium, zinc, copper , and selenium.
Seeds have a high fat content, so they are prone to rancidity. Keep pumpkin seeds in a cool, dark, and dry place to improve shelf life. If stored properly, pumpkin seeds will keep for months.
It is the total diet or overall eating pattern that is most important in disease prevention and achieving good health. It is better to eat a diet with variety than to concentrate on individual foods as the key to good health. Article last updated on Wed 18 January All references are available in the References tab. Power of magnesium - a macromineral that may improve heart health and stop diabetes.
Protein source tryptophan versus pharmaceutical grade tryptophan as an efficacious treatment for chronic insomnia. Zinc supplementation during pregnancy. Potential contribution of maternal zinc supplementation during pregnancy to maternal and child survival. The American Journal of Clinical Nutrition. Hypolipidemic and hepatoprotective effects of flax and pumpkin seed mixture rich in omega-3 and omega-6 fatty acids in hypercholesterolemic rats.
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