Comments on: Roasted Pumpkin Seeds

By: Jill

Jill — Mon, 26 Oct 2009 15:15:45 +0000

Oh I love garlic, Pete. Thanks for the idea!

By: pete

pete — Sat, 24 Oct 2009 17:41:04 +0000

I also enjoy cooking up pumpkin seed
I spray a cookie sheet with pam and and use garlic salt

By: Simon Collery

Simon Collery — Fri, 11 Sep 2009 19:15:44 +0000

Thanks Jill, definitely worth a try. If I have the chance to experiment I’ll let you know!
Simon

By: Jill

Jill — Fri, 11 Sep 2009 18:17:42 +0000

Could you dry roast them in a covered pan over low heat coals, say at the end of a meal? I’m purely guessing.

By: Simon Collery

Simon Collery — Fri, 11 Sep 2009 15:45:21 +0000

Hi
Yes, I’ve been a fan of this sort of seed, melon, pumpkin, etc, for some time. I’m in the Kenyan Rift Valley and I’d like to tell people they don’t have to throw out the seeds as they are nutritious and taste nice. However, most people don’t use conventional ovens, they use single charcoal stoves. This means you cook one dish at a time and a handful of seeds would get low priority. I’ll try to experiment next time I have a kitchen at my disposal but I have a feeling they would explode if you put them in hot oil, has anyone done this?
Simon

By: Doug DuCap

Doug DuCap — Sun, 26 Oct 2008 23:18:14 +0000

Nicely described. I like to use roasted pumpkin seeds in my South American inspired sauces, as well as in avocado soup, and in omelettes.