What is the best way to cook fresh pumpkin seeds?

Question

After the pumpkin has been gutted and seeds have been rinsed and dried, how long should they be in the oven? Do they need oil or butter or anything? Any advice would be great, thanx guys :)

Answer 1

I always take them out and put them in salt water for a couple of days then I bake them on a cookie sheet on 300 degrees until they are a toasty brown color. When you see that one side of them is getting done take them out and use a spatula and turn them over to the other side. They will get to popping in the oven when they are getting close to being done. Wow, now I am in the mood for some, well, I better get myself to the store. Good luck!!!

Answer 2

Here's a recipe I use. Check the site allrecipes.com for more recipes (there's one for spicy pumpkin seeds).
Roasting Pumpkin Seeds 101
When you’re carving pumpkins for Halloween, don't forget to save the seeds. Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds can simply be salted, as in the following recipe, or can be spiced with cayenne pepper or Italian seasoning.
Rinse pumpkin seeds under cold water to remove pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin.)
Place the pumpkin seeds in a single layer on a baking sheet and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes.
Let cool and store in an air-tight container.

Answer 3

Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
PREPARATION:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Answer 4

I usually rinse them and then spread them in a thin layer on a baking sheet. I spray them with Pam or cooking oil - lightly - and then sprinkle salt on them. Bake at 350 until golden brown, I shake them around after about 5-10 minutes to turn them over.

So yummy.

Answer 5

I use the spray oil...but you can dry roast them. Bake at about 280, flipping them about every 15 minutes for an hour. Make sure you salt or flavor with the oil...after the fact does not work.

Answer 6

We like our pumpkin seeds sweet so I brush them with a butter (or margarine), cinnamon, and sugar mixture I cook mine at 350 degrees and I don't really time them I just watch them and taste to make sure they are done.

Answer 7

I would say seasoning them and baking them in the oven works pretty good

Answer 8

Broil them on a low rack. Use some oil on them and broil for about 10-min. per side or until you can see that they are brown and crunchy.