How to Dry and Roast Pumpkin Seeds Includes Seasoning Recipes - Simply Rurban

After preserving 10 sugar pumpkins I had sooooo many seeds. I usually do not roast the seeds from our jack-o-lantern, so much work for so little seeds, but I could not, not roast all the seeds I had accumulated.

Drying and Roasting Pumpkin Seeds

1. After scooping the stringy flesh from the inside of the pumpkin, pull and squeeze the pumpkin seeds into a bowl.

2. Place some of seeds into a bowl and fill with water. Scrub the “flesh” off the seeds. I would just scoop seeds up in my hands and rub together. For each bowl of seeds I did this for about 10 minutes. Any flesh caught on my hands or floating in the bowl I put on a towel I had laying next to me on the counter.

3. When I felt that the seeds were well washed – I scooped them up in my hand, letting the water run out back into the bowl, pulling anymore “flesh” off the seeds and then placed them in a colander to drain for at least 30 minutes.

4. Usually I do not dry the seeds first before roasting, but I decided to do the extra step this time and I am glad I did – it really did make a difference in the seeds. You can dry the seeds several ways –

Leaving out on a paper bag for about a week;
Roasting them in the oven for several hours;
In a dehydrator for 1 – 2 hours, and
A new one that I read about and tried, using a hair dryer.

I did some in the oven, placing the seeds on a foiled lined cookie sheet and baking at 170 degrees for several hours, I tossed and turned them during the cooking time. If you are going to use your dehydrator you will need the “netting” tray insert or else the seeds will fall through – dry for 1 – 2 hours at 115 – 120 degrees. Now I did read that a fast way to dry the seeds was to use a hair dryer – so I put the seeds on a dehydrator tray and covered with another one and turned the hair dryer on high and dried like I was drying my hair – stopping to toss – it took about 20 minutes. The way I liked the best was to dry some with the hair dryer, about 10 minutes and then into the oven for about an hour – they seemed the driest. NOTE: Keep the cat out of the kitchen while doing – I was taking a bowl of seeds from the counter to the cookie sheet on the stove and as I stepped back, tripping on the cat – the seeds went flying everywhere!!! Back to washing and let sit in the colander for those.

Ready to Dry

Drying with a hair dryer

Oven dried

For planting

5. Now you are ready to roast. I decided to roast with 2 different seasonings. The traditional butter and salt and then when I lived in Colorado there was a great health food store that carried tamari roasted pumpkin seeds – I have never found then anywhere else – so of course that was the other seasoning I did. At this time if you want to save any of the seeds for planting next year, put the off to the side – make sure they are good and dry and then store for next spring.

Roasting Pumpkin Seeds with Butter and Salt Seasoning

1. Melt 3 – 4 Tbls of butter in a saucepan, adding some sea salt.

2. Line a baking pan with foil and put the pumpkin seeds in – keeping to one level.

3. Drizzle the butter mixture over the pumpkins seeds, toss and add some more salt.

Ready for the oven

4. Bake in a 275 degree oven for 10 – 30 minutes, depending on your oven. Every 5 minutes toss the seeds. When they start to turn golden brown, keep a close eye on them, you don’t want them to burn. When they are all roasted and beautiful take out and let cool – you can sprinkle again with some salt – I did not.

When Stella came home from school, she asked what the smell in the house was – roasted pumpkin seeds, I said. I am not sure if Stella has ever had pumpkin seeds, she wanted to try them, which she did and loved them. She refers to them as popcorn – they have been her snack for school all week. Mateo came over and Stella asked him if he wanted to try my new popcorn – he also loved it.

Roasting Pumpkin Seeds with Tamari Seasoning

1. Melt about 2 -3 Tbls of butter with 2 Tbls of tamari and a little sea salt.

2. Place the pumpkin seeds in a single layer in a baking dish.

3. Using a basting brush, coat the seeds – make sure they are coated all over.

4. Bake in a 275 degree oven for 10 – 30 minutes, depending on your oven. Every 5 minutes toss the seeds. When they start to turn golden brown, keep a close eye on them, you don’t want them to burn. These took less time to cook – I think it because I basted them instead of drizzling the seasoning on. Take them out, let cool and then grab a handful and enjoy! They taste very close to the ones I remember from Colorado.