Ranch Flavored Roasted Pumpkin Seeds
Hey, y'all! Roasting pumpkin seeds is a annual traditions for many families but weirdly, I didn't come from one of those families. I remember eating pumpkin seeds when I was younger, but I don't think we ever roasted any. For years I would buy pepitas (shell-less pumpkin seeds) until I realized that I could easily make them. The only difference between pepitas and pumpkin seeds is the shell- which is actually edible. From there, I began playing with different flavor combinations, but these ranch ones are probably my favorite!
Roasting your own pumpkin seeds is super simple however, it is important to keep an eye on them because they can burn easily. Simply scoop pumpkin seeds out from a pumpkin and remove any big chunks of guts.
Next, place seeds in large bowl of warm water. Use your hand to swirl the seeds around a bit to loosen up any excess pumpkin guts. Allow the seeds to rest for about 5 minutes or so. This will allow the rest of the guts to sink and the seeds to float to the top.
Trust me, this hack is so much easier than trying to pick all of the seeds out of the guts! After 5 minutes have passed, use a slotted spoon to fish out your pumpkin seeds. Place the seeds on a dish towel and pat dry. Season the seeds to your liking and let them roast in the oven at 300 degrees for 20 minutes, ensuring you stir the seeds every 6 minutes or so.
1. Preheat your oven to 300 degrees. Line a baking sheet with parchment paper.
2. Scoop the seeds of out a pumpkin, removing any large chunks of guts. Place the seeds into a large bowl of warm water. Use your hand, or a spoon, to swirl the seeds in the water. Allow the seeds to rest in the bowl for about 5 minutes. This will help separate the guts from the seeds.
3. Use a slotted spoon to remove the seeds from the water. Place the seeds on a paper towel and pat dry.
4. Once dry, place the seeds into a dry bowl. For each 1/2 cup of seeds, toss 1 teaspoon of olive oil. Add 1 teaspoon of ranch seasoning for every 1/2 cup of seeds.
5. Place seasoned seeds on to the parchment paper. Bake the seeds in the oven for 20 minutes, stirring 2 or 3 times during cooking. Make sure you watch the clock, the seeds will burn easily. The seeds are ready when they are slightly browned.
6. Allow to cool before serving.
Not sure to what to do with the rest of the pumpkin? Try this incredible Roasted Pumpkin Soup recipe!
Use #mandmcooks on social media so I can see how your recipe turned out!