Pumpkin seeds are kinda like an everyday snacks here in Singapore. They are sold roasted and sometimes even flavoured. I love them.
A great beer/cocktail snack. I learned to do them Mexican style. Pan roast raw, shelled seeds in a little oil. After they pop, take off the heat and season with salt, ground chile and squeeze of lime.
Roasted pumpkin seeds have always been a favorite part of Fall for me. I'e done em both in the pan and in the oven. The oven seems to yeolda the most tender seeds, but I've also been meaning to experiment with a popcorn popped.
Thanks for sharing your recipy, great photography too! What was your setup?
Whenever I have a pumpkin, I roast the seeds. Nothing special for a recipe, just oil and salt, but I would love to try yours out. I'll also roast the seeds from any squash when the seeds look easy enough to separate and the right size. Last year, I did some heirloom blue pumpkins and they turned out horrible. They were just too big and fibrous.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
I only eat sugar pumpkins. I don't like the seeds or meat of big ones.
I used to do pie spice or garam masala seeds. This year I'll probably go moroccan.
Maybe you can try some asian flavours like wasabi powder or greed tea powder??