Here’s a delicious recipe that’s perfect for the fall season. Although you could enjoy it any time of year, we think you’ll want to save it for October. Carving pumpkins is a cherished tradition in our household, and we look forward to it every Halloween. We enjoy visiting the pumpkin patch with our son for a fun-filled day before the competition begins. It’s always a challenge to see who can create the best design, and we can’t wait to see what everyone comes up with each year.
Once you’ve carved out your vibrant orange pumpkin, you may be left wondering what to do with the remaining bits. Fear not, there are plenty of options and we’ll be sharing several recipes on this topic soon, including a special pumpkin-themed package in October. For now, let’s focus on a simple and tasty recipe for salt and vinegar roasted pumpkin seeds.
If you are looking for more great seasonal recipes then take a look at Nutriciously’s 7 day vegan meal plan for fall and winter (affiliate link), and enjoy healthy, colourful, and cosy meals and snacks! Perfect for the colder weather.
Roasted Pumpkin Seeds Ingredients
Fresh pumpkin seeds
Traditional balsamic vinegar (or rice vinegar)
Fine sea salt
Roasted Pumpkin Seeds Recipe
You need to get the messy bit out of the way first. From your pile of pumpkin mess that you have scooped out and put aside, you first need to pick out every seed that you can find, and while you doing it squeeze off what flesh you can. After that, get yourself a colander, or something similar, where the pumpkin seeds can sit and water can run over them, and simply wash them all under cold water, removing all of the remaining orange soft bits until you have nothing left but squeaky clean shells.
Next up you are going to place all your seeds into a container and then pour in enough vinegar with them so that they can all get a good soaking, and where they will remain for 24 hours. Once this time has passed, drain away the vinegar and spread out your seeds onto a baking tray, which you should probably go ahead and line with foil first. Spread them out nice and evenly, and then lightly sprinkle them all with some fine salt while they are still wet.
Set your oven to 200°C / 180°C Fan / 390°F / Gas Mark 6 and let them roast. The time can vary a bit, we’ve found around 20 minutes to be best, and we’d recommend you grab them out at least once and shake them up a bit, turn them over. It’s a simple rule though, they are done when they are all dry and crisp, and it’s easy to take one aside again and test.
Trust us when we say you will not be able to put these down once you start snacking. They are so tasty after marinating in the tangy vinegar of your choosing. Best of all, they did not go to waste.
HOW TO ROAST PUMPKIN SEEDS THE EASY WAY WITH NO OIL - SALT AND VINEGAR FLAVOUR
Equipment
- 1 large metal spoon
- 1 colander or sieve
- 1 baking tray
Ingredients
- Raw pumpkin seeds
- Traditional balsamic vinegar or rice vinegar
- Plain salt
Instructions
- Scoop the seeds and pulp out of the pumpkin using a large metal spoon
- Separate the seeds from the flesh of the pumpkin by hand
- Place seeds into a colander and rinse them under cold running water, removing any remaining pulp just by peeling it off with your fingers
- Move the seeds into a container, preferably one with a lid such as a jar or plastic tub, and pour enough vinegar over them so that every seed can soak for 24 hours
- Next, drain the vinegar off and place the seeds, in a single even layer, onto paper-lined baking trays
- While they are still wet, sprinkle them with the plain salt
- In an oven preheated to 200°C / 180°C Fan / 390°F / Gas Mark 6 roast the seeds for 20 minutes, mixing them up once on their trays halfway through cooking
- Cook them until all the seeds are dry and crisp and just barely golden brown
Recipe FAQs
Can I Use Seeds from Other Types of Squash?
Yes, you can use seeds from other types of squash, such as butternut squash, acorn squash, or spaghetti squash, instead of roasting pumpkin seeds. Squash seeds are similar in texture and can be roasted in a similar way to create a tasty and nutritious snack.
How Long Do Roasted Pumpkin Seeds Stay Fresh?
- Room Temperature: If kept in an airtight container at room temperature, roasted pumpkin seeds can stay fresh for about 1 to 2 weeks. However, their crispiness may diminish over time.
- Refrigeration: Storing roasted pumpkin seeds in an airtight container in the refrigerator can extend their freshness. They can last for up to 2 to 3 months when refrigerated. This is a good option if you want to prolong their shelf life.
- Freezing: For the longest shelf life, consider freezing roasted pumpkin seeds. Place them in an airtight container or a resealable freezer bag, and store them in the freezer. When stored in the freezer, roasted pumpkin seeds can remain fresh for up to 6 months or longer.
