If you purchased a pumpkin for cooking or decorative carving, save the seeds! The seeds are tasty when roasted, and they offer valuable minerals like zinc, magnesium, copper, iron, and many others.
Making your own homemade pumpkin seeds is very easy. First, open up the pumpkin and scoop out the seeds (also called pepitas). In my case, I am scooping out seeds from a very ripe kabocha pumpkin that will be used in a sweet savory squash soup (soup recipe to come soon… :>).
After scooping out all of the seeds from the pumpkin, use your hands to pull the meaty seeds off of the stringy pumpkin fibers.
Then, rinse the seeds in water and pull off any remaining pumpkin fibers still sticking to the seeds. Be careful in this step as the seeds become a little more slippery when they get wet.
Comb through and pull out any bad or flattened seeds (like the ones in the photo below) from the pile. The plump meaty seeds are the ones we will bake later on.
Preheat the oven at 300° F.
Pat dry the seeds with a clean towel. Spread out the seeds on a flat oven pan and gently sprinkle some salt or other seasonings you like. For me, I like my roasted pumpkin seeds flavored with just a little bit of salt.
When the oven is ready, bake the seeds for 15 – 20 minutes. Depending on your oven, you may need to adjust the temperature or timing to make sure the seeds do not burn.
When that is done, you have yourself some tasty healthy homemade baked pumpkin seeds that provide nutritious minerals. Enjoy!