Roasted Pumpkin Seed Recipe
October 18, 2007 | City of Destiny, Domesticity
Pumpkin is my medium.
There are few culinary things that I do well, but pumpkin seeds are my specialty. The pumpkin patch experience is preferred, but in town, Tacoma Boys is great. (Let’s pause and appreciate what a magical produce and specialty foods wonderland we have in Tacoma Boys. If you haven’t been lately, you should definitely go check it out.)
Right. The Recipe. Here goes:
Step 1:
Harvest the seeds. You don’t have to to be super diligent about removing all of the guts. They add flavor.
Step 2:
Saute in butter over medium heat.
How much butter you ask? Well, as I mentioned before, cooking is not exactly one of my skills in general, plus, any exact measurement would change depending on how many seeds you have. These were the seeds from 3 medium sized pumpkins and I used about 1/3 to 1/2 of a stick of butter. (mmmmm…. butter.)
Notice the bits of guts still in there. It’s okay!
Step 2:
Add salt, pepper, Johnny’s Seasoning, and garlic salt.
How much you ask? Again, this all depends on the amount of seeds. Also, pumpkin seeds are quite “grainy” if you know what I mean. In my opinion, they need a LOT of seasoning. With each spice, I usually thickly cover the top of the seeds and then mix it all up.
After you add all the spices, leave them on for about 20 minutes or so, stirring occasionally until they look like this:
Step 3:
Cover a cookie sheet with foil, transfer seeds from the frying pan, and bake at 350° for about 30 minutes. Carve your pumpkin now. You’ll be a few minutes behind the others so all the tools you need will be available.
When they’re done, they look like this:
Step 4:
Enjoy! Collect compliments! Eat them while admiring your masterpiece.
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October 18th, 2007 at 10:45 am, Swistle Says:
Mmm, pumpkin guts! I love the part where you write “It’s okay!”
October 18th, 2007 at 11:23 am, Camille Says:
So I’m taking a break at work and go visit a friend’s blog. I click on a random link and there you are! WOW. It’s been a long time. Looks like you’re doing great and having fun.
Great recipe for Pumpkin Seeds! I’ll have to give that a try after we carve our pumpkins next week.
October 18th, 2007 at 12:18 pm, Noreen Says:
These look delicious. Seriously.
October 19th, 2007 at 6:52 am, beth Says:
Oh yay! I have enjoyed these delectable pumpkin seeds in the past, but my woeful attempt to recreate them on my own fell undeniably short. At least with your very own recipe in hand I will have a chance! I’m excited! Now all I need is your recipe for tater tot hash browns.
October 19th, 2007 at 11:12 am, Jenny Says:
Swistle: You are my idol for entertaining recipe writing. You may just inspire me to cook something yet!
Camille: Hey there! Long time no see! I freaking love the internets.
Noreen: Thanks! They are SO good. On the rare occasion that I have any I am willing to share, people are ususally quite impressed.
beth: Oh my god. Shhh! Next you’ll be telling the internets I make Twinkie Surprise or something.
October 22nd, 2007 at 4:05 pm, JayAre Says:
I heart pumpkin seeds so much! I pay at least 5 pumpkins every year just so I can roast the seeds! Your recipe sounds good, I’ll have to give it a try.
October 23rd, 2007 at 8:32 pm, Linsey Says:
I have never written in a blog in my life but had to comment that your idea to pan fry before baking is BRILLIANT!! I will be honest I am going to take credit for the recipe but do appreciate your ingenuity. Happy Halloween!!
October 24th, 2007 at 2:14 pm, Jenny Says:
JayAre: I know. The pumpkin seed, they are like crack.
Linsey: Hi! Welcome! Thanks for commenting!
You may take credit all you like. Happy Halloween to you, too!
October 25th, 2007 at 2:37 pm, dar Says:
I have never eaten pumpkin seeds. We give ours to the birds. Do you just eat the whole thing? You can digest that?
I dont think we have Johnny’s seasoning here. Wonder what it is?
October 25th, 2007 at 2:38 pm, dar Says:
Oh, and I love the pic of your cute porch.
October 26th, 2007 at 3:47 pm, Jenny Says:
dar: You sure can. They are delicious! And an excellent source of fiber.
Yes, I bet Johnny’s is a PNW thing. I just looked it up on Google, and apparently, it’s made of magic.
http://www.johnnysfinefoods.com/products/10000.php
Thanks for the porch compliment. I *LOVE* my porch.
October 30th, 2007 at 1:21 pm, Michelle Says:
I like your idea of pan frying before putting them in the oven. I’m going to use this recipe this year and I know my kids will love it. Not sure about the Johnny’s seasoning either. I don’t think we have it here in CA. I wonder if it’s the same thing as regular season salt. Probably not, but I’ll give it try! I like your porch too! Happy Halloween! Oh and I’m intrigued by the Tater Tot recipe your friend mentioned. Post that too!
November 1st, 2007 at 10:11 am, Amy Says:
You can get Johnny’s at Costco.
November 1st, 2007 at 10:42 am, Jenny Says:
Michelle: Yes! The sautee-ing in butter part is key.
Amy: Thank you! I had no idea it was mostly regional until this post.
You wouldn’t believe the mad hits this post has been getting from Google searches. I hope people aren’t disappointed by the lack of recipe in this recipe.
October 29th, 2009 at 3:37 pm, Olivia Says:
ahh im trying your recipe right now! :] it sounds soooo good and they smell delicious!