This Is My Favorite Way to Separate, Season and Roast Pumpkin Seeds.
In a few days, the pumpkins you saved as porch decor will become a craft on your kitchen table. There’s something less than delicate about the pumpkin carving process: pumpkin guts. While it’s tempting to skip the guts as quickly as possible and move on to the carving (the main event), it’s worth taking the time to preserve those pumpkin seeds and turn them into something delicious. I promise it’s not as labor intensive as you think.
First we separate the seeds
There are several ways to remove the guts and seeds from a pumpkin. In recent years, much attention has been paid to the use of electric beaters. I, for one, believe that the tried and true method of a large metal spoon with a sharp edge works best. However you remove the intestines, they should move out of the pumpkin and into the metal colander . It must be metal because plastic does not withstand the next step: mixing.
A significant number of the seeds may easily separate on their own when you remove them from the pumpkin, and if so, great—set them aside on a paper towel. But large, meaty pieces should be placed in a colander over a sink that has a drainage strainer. Use your hands to mix the seeds into the holes of the colander while the water flows through the colander. You don’t try to force the seeds or pulp through the colander – you use the holes and stirring to separate them. As the seeds separate, the water pressure will force the seeds to spill out into the sink below (since the seeds are light and float). The drain filter will keep them from going down the drain (you’re going to rinse the seeds again). , but your sink must be clean before you begin).
This method usually takes only a few minutes for a sugar pumpkin and five to 10 minutes for carving a larger pumpkin. At this point, the guts can be composted and the seeds can be returned to the colander. They should now be rinsed well while you mix the seeds with your hands to remove any remaining pumpkin casing.
The seeds should be as dry as possible.
Now that the seeds are clean, they need to be dried – a paper towel will do for this purpose. I lay out the seeds overnight and get back to cutting. In the morning, dry seeds need to be shaken a little so that they are crushed again. If the seeds are not dry, wait until they dry. It is very important that they are dry to ensure that the seeds are truly crispy.
It’s time to fry them. You can season the seeds before or after roasting, but I recommend doing it before. If you toast them earlier, the seasoning will stick to the seeds better. If you season them later, it will have the same effect as adding seasoning to popped popcorn: some will stick, but most will remain at the bottom of the bowl.
Be bold with your seasoning choices.
Of course, you can toss the seeds with salt and pepper and call it a day, but I recommend getting creative. Wasabi powder will add a spicy taste that you will easily get used to. I love za’atar and paprika for their colorful and earthy spice blend. Try a light dusting of chili powder to set your mouth on fire. In the seasoning section of the market, there are ranch seasoning packets, taco seasoning, Lawry’s and other spice blends available that you can also use to flavor the seeds.
Either way, mix the seeds with olive oil. For each cup of seeds, add one tablespoon of olive oil and a tablespoon of seasoning powder, depending on your spice blend. Pumpkin seeds can withstand a lot of salty seasonings, so if you’re just seasoning with salt, be generous. Toss the coated seeds with your seasoning of choice and place them on a baking sheet lined with parchment paper. If you want a single layer of seeds, do not allow the seeds to clump or overlap. Roast the seeds in a 300°F oven for 30 to 45 minutes. You will need to pull out the leaf at least once during the process to shake the pan and mix the seeds. This prevents them from sticking to each other and to the parchment, and also ensures they turn over for even cooking.
Once the seeds are a nice color (this will vary depending on the seasoning, but you want them to look toasted and feel dry to the touch), remove the sheets and let them cool. The seeds can be placed in jars or bags and stored in the pantry, but you will want to eat them within a week or two.