Toasted Pumpkin Seeds with Sage and Rosemary - Something Edible
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Toasted Pumpkin Seeds with Sage and Rosemary

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Toasted Pumpkin Seeds with Sage and Rosemary


Servings: Procedure for 2 pie pumpkins' worth of seeds (obtained while gutting your pumpkins).

Prep Time: 30 minutes

Cook Time: 1 hour

  • 8 oz pie pumpkin seeds (From two pumpkins; that weight's approximate.)
  • 1 1/2 Tbsp extra-virgin olive oil
  • Pumpkin Seed Brine

  • 1/4 cup Kosher salt
  • 1 Tbsp sugar
  • 6 cups water
  • Pumpkin Seed Seasoning

  • 1/4 tsp black peppercorns
  • 1/4 tsp sage dried and rubbed
  • 1/4 tsp rosemary dried

  • Instructions:

    Add salt and sugar the water and bring to a boil. Add pumpkin seeds. Unclean seeds (with pumpkin guts) are fine; the mess will come off in the boil. Boil seed for 15 minutes over medium-high heat, stirring occasionally. At the end of 15, drain and rinse briefly to remove lingering pumpkin crud. Lay out to dry on some paper towels for 20-30 minutes.

    Meanwhile, put the salt, peppercorns, sage and rosemary in a spice/coffee grinder and buzz to a fine powder. Or, kick it old-skool and use a mortar & pestle.

    When seeds are pretty much dry, preheat oven to 300F. Toss seeds in the extra-virgin olive oil & spread out on a sheet pan. Bake for 45 minutes to an hour, giving seeds a stir every 15. Seeds are done when they're golden-brown. Sprinkle with seasoning right out of the oven and let cool on the sheet pan. You probably won't/shouldn't use all the seasoning. Move to an air-tight container to store.

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