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04 October 2011

How-To: Roast Pumpkin Seeds

It's October! Which means one of my favorite holidays is coming up...Halloween!  If you're planning to carve a pumpkin this year, don't throw away those pumpkin seeds.  Keep them to roast - they make a delicious low-carb snack and by roasting your own, you can choose to flavor them nearly any way you like, though they are yummy without any extra seasoning.  

Here's how:
You'll need: 
  • pumpkin seeds (or any squash seed)
  • a small amount of oil or butter (if adding seasoning)
  • any seasonings of your choice.

1.  Preheat the oven to 250°F (or 350°F for quicker roasting, but you'll have to keep a close eye on the seeds!).
2.  Wash any pulp off the seeds, then pat dry with paper towels.  If you're not seasoning seeds, skip step 3; go directly to step 4.
3.  If you're going to season your seeds, toss them with the oil or butter.  (Don't over do it though; adding too much oil will result in greasy seeds, usually 1 1/2 to 2 tablespoons per 2 cups will be plenty.)  Add seasonings, then toss to coat.  
4.  Lay the seeds in a single layer on a parchment paper covered baking sheet.
5.  Bake seeds for 45 to 60 minutes, or until they are no longer soft and have begun to brown around the edges.  Stir occasionally to ensure even roasting.

Some ideas of seasonings to try:
  • Olive oil and salt
  • Butter, garlic salt, and Worcestershire sauce
  • Butter and pumpkin pie spice
  • Butter, sugar, and cinnamon

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