Let cool and serve. To roast the pepitas, first rinse them in water and pat completely dry. Bake for 5 to 7 minutes, until lightly golden. Removing the hulls allows you to enjoy the seed without worrying about hulls getting stuck in your teeth. If you toast or roast your pumpkin seeds to perfection, the outer shells don't really need to be removed in order to enjoy the seed inside, although some people like doing this. Pumpkin seeds, like sunflower seeds are a nutritious and delicious snack. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through. If you have time to kill, or just really like the tactile sensation of pumpkin seeds in your hand, then these are the best ways to get the job done:.

Bake 20 to 25 minutes or until toasted. If you are as crazy about pumpkin seeds as we are and want to be sure you’ll have enough, grab an extra pumpkin just to be sure. But we won’t settle for evenly cooked seeds—we want crispy seeds!

Add salt and seasoning to taste, and mix so that seeds are fairly evenly coated. Shelling pumpkin seeds is something that is virtually impossible to do without a machine. Once you’ve used your artistic skills to draw the perfect face for your Jack O’Lantern, use a large, sharp knife to cut around the stem at a slight angle to create the lid. Place them in a single layer in a glass pie plate. Lots of time and almost no materials required: With time and patience all things are possible. The solution: Increase the oven temperature to 325° after the 45 minutes. If you’re not into the whole pumpkin carving thing, you could always just go out and buy raw pumpkin seeds and roast away! There are a couple of different methods that one can use in order to get to the tasty seeds within the shell. Transfer seeds to cooking sheet, and bake for about 15-25 minutes (or until seeds are cooked and begin to lightly brown). But we won’t settle for evenly cooked seeds—we want crispy seeds! Here is the big man wielding a big knife. 2. I know they’re higher in fiber and zinc if you eat the shell – but for use in baking, topping salads, granola or … While the hull, or shell, on pumpkin seeds is edible, some hulls are tough or stringy. How to Roast Pumpkin Seeds in the Microwave. While roasting pumpkin seeds is fun at Halloween, I prefer eating pepitas. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Pry the pumpkin shell open and get at just the seed… Spread the raw pumpkin seeds flat on a cookie sheet. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through. I like the shelled version (also called pepitas), but it will not harm you to eat the shell – that’s how my mom always roasted them. Toss them in olive oil, salt, and pepper. Hull the seeds after roasting or boiling them, otherwise they're too difficult to remove without breaking the seed inside. Know that many people prefer to eat pumpkin seeds whole, along with the shell. Remove trays every 10 minutes to stir the seeds and check for doneness. The solution: Increase the oven temperature to 325° after the 45 minutes.

If the seeds start popping like popcorn, turn down the oven temperature by 25 degrees. Microwave them for about 2 minutes and then stir. Microwave again for 2 to 3 minutes, stirring after each minute, until the seeds are dry and crunchy. Bake for 5 to 7 minutes, until lightly golden. The same goes for getting pumpkin seeds out of the shell. You can also kick the flavor up a notch with the addition of your favorite spices—rosemary, thyme, chili powder, cumin, garlic powder, etc. Pinching: Some prefer to pinch the seed out of the shell. Toss together seeds and remaining ingredients in a bowl. Peeling them, or shelling them, however, is not an easy task. If you’re really in a rush, you can “roast” your pumpkin seeds in the microwave.