Even in Italy, by now, the habit of celebrating Halloween has consolidated and there are more and more people who try their hand at the classic pumpkin carving. In the end, there are always plenty of seeds left and it is worth turning them into tasty seasonal snacks. Toasting pumpkin seeds isn't difficult at all, and they can make for a delicious snack to munch on at the end of a lot of carving.
Steps
Step 1. Remove the fibrous mixture containing the seeds from the pumpkin and drop it back into a bowl
You can use your hands, a large spoon, or a tool from the carving kit for this.
Step 2. Separate the seeds from the pulp and fibrous part of the pumpkin core
This is not a simple task, but an easy way to do this is to transfer all of the mixture into a colander and wash it under running water while scrubbing the seeds with your fingers, until they are separated from the rest.
Step 3. Place the seeds in a colander or colander and discard the rest
Step 4. Rinse them under cold running water
Consider whether to store or discard the pulp, in this regard read the "Tips" section for more information.
Step 5. Soak the seeds in salted water (optional)
This solution deactivates the enzymatic inhibitors contained in the seeds; these substances can irritate the stomach, therefore making them ineffective triggers the production of a greater quantity of vitamins. Many ancient peoples, such as the Aztecs, used to soak pumpkin seeds in salt water before drying them. Many people also believe that this step improves the flavor of the seeds a lot.
- Fill a large bowl about 2/3 full with water.
- Add as much salt until the water is no longer able to dissolve it.
- Put the seeds in the water and salt solution for a variable time from 8 to 48 hours.
- When finished, discard any remaining water.
Step 6. Dry the seeds with kitchen paper
Step 7. Season them
At this point you can let your imagination run wild. Here are some suggestions:
- Sprinkle them with more salt.
- Add 15 ml of olive, seed or rapeseed oil for every 80 g of seeds and shake them to grease them evenly; this step allows the aromas to adhere to the seeds.
- Use melted butter instead of oil.
- Season the seeds with a commercial spice mix (similar to roast or fish), with chili powder, Worcestershire sauce, garlic powder, Cajun flavorings, and other flavorful ingredients if you love savory snacks.
- Add some sugar, cinnamon, and nutmeg if you prefer the sweet version of these seeds.
- Wet the seeds with hot sauce, soy, or Worcestershire sauce.
- Consider powdered flavorings like dehydrated garlic, meat flavoring preparations, pasta, and so on.
Step 8. Arrange the seeds on a baking sheet or pizza pan
Make it a single layer.
Step 9. Roast them
There are several methods you can follow:
- At the grill: preheats the oven by setting the "grill" function, in this way only the upper heating element of the oven is active. Check the cooking carefully, because each model of oven reaches different temperatures. In any case, it shouldn't take more than 10 minutes. When the top of the seeds have turned golden, you can proceed in two ways, depending on your personal tastes: (a) you can remove the pan from the oven for slightly crunchy seeds with a texture similar to walnuts or (b) remove the pan, turn the seeds and continue cooking for another 10 minutes (or until the second side is also golden). This way you will have very toasted and salty seeds.
- Baked: Preheat the appliance to 163 ° C and cook the seeds for 20-25 minutes, until they turn golden. Move them every 5-10 minutes to prevent them from burning.
- In the microwave: Place the seeds in the microwave and cook for 2 minutes. At this point, take them out, mix them and return them to the appliance for another minute. Keep alternating these procedures until the seeds are crunchy to the right point.
- In the pan: toast the seeds in a pan by moving them constantly so that they do not stick and cook evenly.
Step 10. Let them cool, otherwise you could burn yourself
Step 11. Finished
Advice
- It is easier to remove the seeds from the pumpkin before extracting the pulp from the vegetable. As soon as you open the vegetable, dig inside the pulp as if you were "squeezing" it to gently extract the seeds. This way you will only detach the latter avoiding the tedious task of dividing them from the pulp once it has been removed from the vegetable. This is a faster, simpler, and cleaner method.
- You can incorporate the seeds into a salad or soup.
- If you want to keep them for replanting the following season, as well as for eating, then you can spread some on a baking sheet, panel, or even a large plate to dry. Let them air dry for several days, preferably in direct sunlight. When they are completely dry, you can store them in a glass jar with an airtight lid; in this way they will be ready to sow the following spring.
- A small oven or toaster consumes much less and has the same effectiveness as a normal oven. This appliance is also very useful if you only have to toast a few seeds. Use the large oven if you need to roast large quantities.
- Although it is normally recommended to throw the pulp away, it is worth leaving a small amount attached to the seeds to improve the flavor. There will be no problem as long as you are very careful.
- This method works for seeds of all types of squash.
- If you love rustic flavors, clean the seeds but don't wash them. Do not worry if orange fibers remain attached; sprinkle the seeds with unrefined salt and cook until golden.
- To make your snack even healthier, use a little salt or don't add it at all.
- Roast the seeds while you are carving the pumpkin, so when you're done, you'll have a delicious snack ready to enjoy.
Warnings
- Never leave the oven unattended while you are cooking with the grill. The internal temperature can easily reach and exceed 260 ° C, with a consequent risk of fire.
- Remember that salted pumpkin seeds have a very high sodium content. Consume those with no added salt to avoid taking excessive doses of this mineral.
