• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

| Bakersbeans (Wanda Baker) logo

  • Home
  • Recipes
    • Appetizers
    • Bakers Burger Blast
    • Baking
    • Beef
    • Breadmaker
    • Breakfast
    • Beverages
    • Camping
    • Chicken
    • Cookies
    • Desserts
    • Dinner
    • Food For One
    • Holiday
    • Kid Friendly
    • Lunch
    • Quick Meals
    • Salads
    • Seafood
    • Sides
    • Simple
    • Snacks
    • Soups
    • Summer Salad Series
    • Thanksgiving
    • Turkey
    • Vegetarian
    • Whats in Season
    • Wine
  • Travel
    • Alberta Bound
    • Indonesia
    • United States
    • Adventures
  • Calgary Food Events
  • Contact
  • About
    • Work With Me

pumpkin seeds

Roasted Pumpkin Seeds

Oct 20, 2015 · Leave a Comment

Keep the leftover seeds after you’ve carved your pumpkins so you can turn them into Roasted Pumpkin Seeds!

Roasted Pumpkin Seeds
You can add many flavour combinations to Roasted Pumpkin Seeds

It’s true, cleaning a pumpkin can be a daunting task. Scooping out the stringy, pumpkin flesh makes for a messy affair. However while your fingers and possibly arms are dirty from scooping, take a few extra minutes and separate string and flesh from all the seeds.

Pumpkin seeds ready for roasting
Pumpkin seeds with a few pumpkin strings left (no bigs) ready for roasting

Cleaning or gutting the Pumpkin

Start with a large sturdy spoon, not a wooden one, a metal one will hold up to the scooping of the inner pumpkin walls.

Once you’ve cut the top off the pumpkin, get in there with the spoon. Have a large bowl next to your pumpkin. As soon as you are done scooping, start pulling out the pumpkin flesh from the seeds in the bowl. Compost it.

What is left can be rinsed in a strainer in the sink or in a bowl full of water to pull off remaining strings of pumpkin.

The Seasonings

Anything pretty much goes as far as seasoning. Think about chicken wings – what flavours do you like? Or even consider spiced nuts. Flavours are totally transferable to pumpkin seeds. When I grew up it was classic flavours like salt and pepper or plain sea salt.

I’ve tried many variations but standouts are Ras el Hanout, cinnamon sugar, maple syrup, taco seasoning, old bay, salt and pepper, hot sauce, chili and cumin powder, even fresh herbs like rosemary mixed in.

Your favourite spice blend would also be delicious.

Pumpkin Seeds
Pumpkin Seeds in a bowl

You’ll need to mix together the seeds, seasonings and butter or oil well. Layout on a parchment lined baking sheet large enough to hold them in a single layer and let them roast away.

PRO TIPS:

  • Make sure your seeds are fairly dry before you roast them. Additional moisture will steam them vs roasting them.
  • You can use melted butter, bacon fat or olive oil to roast your seeds.
  • Stir occasionally to keep them roasting evenly.
  • Cook them low and slow.
  • If you want them extra crispy, after 40 minutes turn heat up to 325 and roast an additional 5-10 minutes.

Love pumpkin? Check out these pumpkin recipes:

 

  • Pumpkin Creme Brulee
  • Pumpkin Pancakes
  • Pumpkin Whoopie Pies

Holiday, Kid Friendly, Simple, Snacks, Vegetarian easy roasted pumpkin seeds, how to clean and roast pumpkin seeds, how to roast pumpkin seeds, perfect roast pumpkin seeds, pumpkin seeds, pumpkin seeds recipes, roasted pumpkin seeds

Grain Salad with Edamame

Aug 23, 2015 · Leave a Comment

Several big family gatherings in July called for lots of great potluck, and easy to assemble type food. We had Manitoba, Alberta and Saskatchewan represented in our house over the course of several days, leaving many mouths to feed. So I made big salads and big food. This super grain salad with quinoa was one of them. So delicious and serves 10-12 with the possibility of leftovers. It’s one of my new favourite salads loaded with goodness and easy to take camping or to a BBQ.

I first discovered the PC grain blends a couple years ago when they launched them. Always loved them but it seems they’ve changed the packaging and keep relocating them in their stores. This makes it a challenge every time we go to find the item on the shelves. I love the 5 grains that are in this mix [spelt, barley, rice, wheat berries & oats] which really is a powerhouse in itself, but being a confessed quinoa addict, um fan, I have to be different and add a handful of quinoa into the mix as well. Just because. It’s one of those salads you could change up entirely based on your likes. This one was a hit at our potluck, and a keeper.

 

Grain Salad with Edamame
Grain Salad with Edamame

 

Salads, Sides, Simple, Vegetarian 5 grain blend, arugula, carrots, edamame, peppers, peptias, picnic, potluck, pumpkin seeds, quinoa, radishes, salads, summer, summer salads, zucchini

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Looking for a recipe?

About Me


Food and lifestyle blogger since 2006. A wahm who writes about events, wine, family adventures, recipes and eating out in Calgary, Alberta and beyond.

my photos on tastespotting Foodista Food Blog of the Day Badge
Get new posts by email



Green Hosting Badge

Footer

 

Get new posts by email

Join me on my adventures both in and out of the kitchen! We travel in search of new experiences, go on adventures both near and far and cook in the kitchen creating new recipes, re-create recipes from previous generations, and seek out crazy food combinations yet sticking true to comfort food and simple recipes.

Follow Me

Follow me on Facebook Follow me on Twitter RSS Feed Instagram
  • Home
  • About
  • Contact
  • Privacy Policy
  • Sitemap

Copyright © 2019 | Bakersbeans (Wanda Baker) on the Seasoned Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.I acceptNo thank youPrivacy policy
Revoke cookies