Poll: Pumpkin Seeds

[phantomcg]

Do you use the seeds from your Halloween pumpkins? If so -- what is your favorite seasonings for them?

I absolutely adore fresh, homemade pumpkin seeds especially with garlic on them.

Cheryl

[cookgirl]

salt and butter. mmmmmm.

[lindrusso]

I've seen many variations that I've wanted to try (can't remember them all), but I think we tried Lawry's Season Salt and just a light spraying of olive oil last year - very good. I'll post if I find/remember the other seasoning suggestions...

[This message has been edited by lindrusso (edited 10-20-2000).]

[lorilei]

I generally season my seeds with a bit of oil and cajun seasoning.

I also like to make pumpkin seed sauce when I can. It's excellent over pasta http://www.cookinglight.com/bbs/smile.gif

PUMPKIN SEED SAUCE

1 c shelled pumpkin seeds
1/2 c onion, chopped
1 slice bread, torn into small pieces
1 garlic clove, crushed
2 tb Oil
2 tb Green chilies, chopped
14 oz Chicken broth
1/2 c Whipping cream
Salt

Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles.

Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Serve over pasta.

[SandyM]

I was new to the world of pumpkin (or squash) seeding until I met my husband. Cleaning out our first pumpkin, I started tossing the seeds in the trash, as I did when I was a kid. He nearly threw me out of the house - he was aghast! It was too funny for words. I had no idea you could eat the silly things. Now we just pull the slimy stringy stuff off the seeds and put them directly on a cookie sheet sprayed with cooking spray, sprinkle them with plain white salt, and put them in a 350 degree oven for however long. We turn them with a spatula and salt them again.

My friend in NY insists on rinsing the seeds, then putting salt on them. I don't think they taste as good this way.

Might be interesting to try other seasoning blends.

[MrsReber]

Last year, I tried rinsing the seeds, then coating them with a little bit of oil and baking them with just salt on them. I usually never rinsed them, but I think they came out better that way. I honestly never thought to try different seasonings. I may have to do that this year- I already have five or six pumpkins. I just love them!

[phantomcg]

Lorilei:
That sauce sounds awesome. I'm going to have to try that this year. Looks like I'll be buying lots and lots of pumpkins!

Cheryl

[mlou]

Love pumpkin seeds here, you can buy them all year in health food store as they are very healthy, especially for men. The garli & butter idea has always been my favorite but I add sea salt and sometimes a little cayenne pepper!

[karen w]

I make them the way my mom always did-get the major stringy stuff off, toss them with a little melted butter and worcestershire sauce, and bake. YUM YUM!

[LGBurns]

mlou said that pumpkin seeds are especially nutritious for men: I was wondering why? My husband loves them, and I'd like to share with him that they're healthy to boot. Thanks!

[mlou]

To LG,

We in the health food herbal medicine world refer to them as "prostate food". Great that he loves them! They are known even in the medical community for maintaining a healthy prostate gland. They are rich in zinc, calcium and B vitamins. Also they are used for destroying parasites in the intestinal tract. The seeds and oil can even be purchased in capsules. Happy munching!

[SHERRY]

I bet they would be great toasted then thrown is a home-made batch of chex mix!

[andreajackson]

We just went to the Pumpkin Patch and picked out a 114 pound pumpkin! I can't wait to get the seeds out of that. We season ours with Lawry's Season Salt and butter,YUM!!

[nanadee]

I haven't had pumpkin seeds in years.....seeing this really makes me want to munch a bunch. Trouble is, I have Congestive Heart Failure and am on a salt restricted diet....no salt....so, any suggestions on how I could spice them up & make them good to eat?

[mlou]

yes nanadee

Cayenne pepper is great. You could also go the other way and mix a little vanilla in some maple syrup-these are wonderful. Also some folks like curry or barbeque flavors on them. Use your imagination, just lightly coat them with water or oil and shake or stir in any of your favorite seasonings that you would use on popcorn or potato chips. Chives, onion, pepper,mexican...............

[mlou]

forgot to mention....cayenne is extremely beneficial for those with heart problems or anyone period---sorry, I can not say enough good things about cayenne and garlic, they are both truly miracle foods

[Wienie]

We cover the seeds with water and whatever seasoning grabs us at the time. Penzey's and Spice House have some great mixes to try (including salt-free mixes for those watching their sodium).
Then we slow roast it in a 300 degree oven until water has evaporated and the seeds are nicely dried.
Works great everytime.
I haven't tried the dry roast method. I'll give it a try this season.
Thanks,
Wienie

[Norma]

About how long do they have to bake to become dry.

[Wienie]

You know, I'm not sure. I haven't made any yet this season. I usually wing it and just keep checking them. If I had to hazard a guess, I would say at least 2-3 hours.
Wienie

[phantomcg]

Originally posted by Wienie:
We cover the seeds with water and whatever seasoning grabs us at the time. Penzey's and Spice House have some great mixes to try (including salt-free mixes for those watching their sodium).
Then we slow roast it in a 300 degree oven until water has evaporated and the seeds are nicely dried.
Works great everytime.
I haven't tried the dry roast method. I'll give it a try this season.
Thanks,
Wienie

I've never known anyone to do anything but the dry roast method. I think that I'm going to have to try them this way this year. I've always done them in either my dehydrator or in the oven. Thanks for posting this Wienie.

Cheryl

[Norma]

Wienie, wow, that's much longer than I would have guessed. Glad I asked.. Thanks.

[SandyM]

It's been a year since I've done this, and I generally don't follow a recipe, but I'm thinking 2-3 hours is a long time to toast seeds - I don't put them on a timer, I just watch them, but I'm thinking 15-20 minutes on each side is plenty - they sort of "pop" when they're dry. Is it just me??? http://www.cookinglight.com/bbs/redface.gif

[Wienie]

Originally posted by SandyM:
It's been a year since I've done this, and I generally don't follow a recipe, but I'm thinking 2-3 hours is a long time to toast seeds - I don't put them on a timer, I just watch them, but I'm thinking 15-20 minutes on each side is plenty - they sort of "pop" when they're dry. Is it just me??? http://www.cookinglight.com/bbs/redface.gif
Sandy, the 2-3 hours cooking time is for the soaking method, not the dry-roasted. I agree, that would be too long a time.
Thanks, Jeanne http://www.cookinglight.com/bbs/biggrin.gif

[Leanne]

I've never done this 2 hour thing before - we just rinse them off, sprinkle them with salt or whatever & pop the into the toaster over (or oven if there's a lot) until they're brown on top - 10-15 minutes.

[Nanci]

Loreli,

Your pumpkin sauce sounds great, but . . . how do I shell 1 cup of pumpkin seeds? Does it take forever? There must be quite a few pumpkin seeds to shell in order to end up with 1 cup or am I way off base?

Nanci

[lorilei]

Yes, Nanci, it takes forever http://www.cookinglight.com/bbs/smile.gif I find that it's easiest if they're VERY dry and crispy (which means shelling them soon after you roast them). And it helps to put them in a bag and smash them with a rolling pin first, to loosen up the hull.

I've also found shelled seeds in the grocery store (very nice) -- which is how I made this recipe the first time around.

I think it's worth the effort to shell them, but it's a bit time consuming (kinda like pitting cherries)

[This message has been edited by lorilei (edited 10-26-2000).]