You know that when you gut a pumpkin, you need to save the seeds, right? Roasted pumpkin seeds are one of those rare snacks that I’m only interested in eating this time of year, kind of like candy corn. If you are roasting pumpkin to make a puree, or even just carving a pumpkin, those seeds are a freebie. They roast up quickly and you will eat them up just as fast. One pie pumpkin can you give you anywhere between 1/2 to a full cup of seeds, just enough for a snack.
You can use many different type of seasoning for pumpkin seeds, but I really like this exotic version. Zatar (or Za’atar, although there are a variety of different spellings) is a Middle Eastern spice blend that contains dried herbs, sesame seeds and sumac, and tastes amazing on roasted pumpkin seeds. It is herby, nutty, bright and perfect. Do you have a random spice blend in your pantry? Try it now! Pumpkin seeds are a great blank canvas. I’ve been very happy with the Zatar from The Spice House and what I can buy in bulk from ethnic grocery stores, but Bon Apetit has a very simple looking recipe here.
Roasted Pumpkin Seeds
Preheat oven to 375°
Scoop the seeds from your pumpkin and put into a colander
Rinse seeds thoroughly in colander, pulling out any strings and chunks
Dry seeds by blotting with a paper towel
Put pumpkin seeds in a bowl and toss with olive oil and Zatar. For ¾ cup of pumpkin seeds, I use 2 teaspoons of olive oil and 1 tablespoon of Zatar. If your blend does not contain salt, sprinkle salt to taste.
Spread pumpkin seeds across a lined cookie sheet (parchment, foil, silpat) and bake for 15 minutes, turning the seeds periodically.
Spread the pumpkin seeds onto a lined cookie sheet (parchment, foil, silpat) and lightly spray them with oil. Sprinkle with 1 tablespoon of Zatar and salt to taste, if it is not included in your blend. Bake for 15 minutes, turning the seeds periodically.