Skillet Toasted Pumpkin Seeds
Here’s a quickie tip for those of you that forget you placed your seeds in the oven to roast and find out they are burnt little seeds…..I like to skillet toast my pumpkin seeds. Right in front of me, where I’m stirring and sniffing till perfection!
After cleaning your seeds from all the slimmy fibers of the pumpkin, rinse well and allow to somewhat dry out on a towel lined baking sheet for at least an hour. When ready to toast, heat up a dry cast iron skillet over medium heat. Use the hand test to feel the heat; hold your hand about 6 inches from the skillet to feel the heat (1-2 seconds is high heat, 4-5 seconds is medium). Meanwhile, drizzle the pumpkin seeds with a bit of olive oil and season to taste. My son prefers a simple kosher salt and a creole-type mix of cayenne, garlic, black pepper, oregano and paprika.
Toss the seeds with the olive oil and seasoning and pour into the skillet. Toast the seeds by stirring often about 5 minutes or until golden toasty brown. As I love to eat them hot from the skillet, I prepare these right before serving. Leftovers, if any, are great tossed into salads!
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
That is a great tip, Linda, especially if, like me, one tends to forget about whatever is being toasted in the oven. I rarely, if ever, toast pumpkin or squash seeds anymore. Lucy, my parrot, loves ’em. She gets the seeds, Max gets your peanut butter biscuits, and my kingdom is at peace — for a few minutes, anyway.
I had a parrot when I lived in Ohio, as well as an African Gray. Many people don’t realize how fun a parrot can be, their personalities amaze me and they truly interact with people. I know mine wanted alot of attention!!
Definitely trying this with all the leftover pumpkin seeds I have from ffwD.
I roasted a whole pumpkin today after being so inspired by your pumpkin post!!
A great snack idea – I’ve never actually toasted my own pumpkin seeds before.
Linda, this is a great idea. I have two small pumpkins that I bought to make a special quiche. Now I’ll be able to use the seeds as well. I hope you have a great day. Blessings…Mary
I love your seeds, but now I want a parrot too!! c
Oh my gosh! I love this tip! I’m totally the person that forgets the seeds in the oven. (And the person that forgets to set a timer!) Love this Linda! Have a wonderful Halloween tomorrow. 🙂
Brilliant tip and I love the idea of the creole spice too.
Have a happy week. 🙂
Good idea; I often forget thinks in the oven until they start to ‘smell’. By then, it’s usually too late…
That use to happen to me many, many times!!!
Great idea and I love them in salads too!
I love the cajun seasoning your son requests on his seeds. That is right up my alley. Now if only I could get you done here to clean out the pumpkin for me- that is the worst icky part! LOL! Great post on a simple but fun snack
I use spoon to scrape and scrape it all out and then I dump all the insides into a large bowl of water. The seeds float and the fibers drop to the bottom!! Not so scary, yucky that way!
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What a great idea! We love them in salads, too!
Haha, I’ve totally burnt my pumpkin seeds in the oven on more than one occassion! This is a totally great idea!!
Plus, no turning on the oven!!
I so have to give these a try! Thanks for agreeing to take part in Secret Santa – seems I should have asked for email addresses! Please send me yours – mine is tandy (AT) tandysales.co.za 🙂
Sounds like fun!! count me in!
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Oh I’ll have to try this. Katherine swears I burned a seed or two yesterday. She’s of course wrong, ahem, but still.
You? burn pumpkin seeds…never!!
Nice Tip! – Will definately do this! I like’m on salads.
I never considered pan toasting. Great tips!
Roasting pumpkin seeds was always a tradition when I lived with the parents–would have saved us all a lot of burnt hassle to do them on the stove-top 😀 Craving some this year, but I didn’t carve a pumpkin. I guess it’s not quiiite too late yet, though…
You still have tonight!! Even tho my kids are all grown, I still keep on doing all those little fun things I did with my kids!!
Last time I bought a pumpkin it had literally about 20 seeds in the middle. The whole thing was hollow, with just a few strands of gunk going across the centre with some seeds. Talk about weird. Perhap next time I’ll have better luck and I can give this a try 🙂
Only 20 seeds!! oh my! My pumpkins are loaded with seeds! Try again Charles, maybe next time you’ll get a winner!
I have never toasted pumpkin seeds on my own. Thank you for the wonderful idea!
I am so lazy…I always discard the seeds…will try this next time. Looks delicious with some spices.
Hope you have a wonderful week 🙂
Thanks Juliana, I hope you do try it!
Your timing is impeccable Linda! I just dried out some pumpkin seeds this afternoon for toasting tonight. Loving the skillet method – have never done it that way – will give it a try. We definitely borrow from the creole side… hot chili peppers please!! 🙂
My son and I love spicy foods, not so much for my daughter. So while she’s away I can liberally spice away!!
The spice combo sounds great. The next time I open a squash I will give your recipe a try.
I’ll have to try the skillet method. I have a bowl of seeds sitting in my fridge waiting to be cleaned up and roasted. I’ll have to try your son’s spice mix, my hubby and oldes son would like that combo, my other two boys prefer just salt.
what a great tip, I’m forever forgetting to put the seeds in when the oven is one. Thank you !
What a great, timely post! Nicely done!
Did you know that you can do this with any squash seeds? I just skillet toasted some spaghetti squash seeds, and they were also delish with this recipe! And much easier (read less time consuming) than the “boiling for 10 min first” tips!