Recently I shared my two favorite ways to roast pumpkin seeds– a very simple pumpkin to sheet pan method and one that takes a little more time to create a crispier texture through soaking the seeds over night. You could use one of these methods with my crazy devilishly decadent espresso and almond butter pumpkin seeds too.
Today, I tossed those dried seeds in a little drizzle of sesame oil and tamari with just a pinch of pink salt to create a Sesame Roasted Pumpkin Seed. So addictive and perfect next our our evening cocktails.
Which ever method you choose, the quick or the slow soaking, just toss the seeds with a little drizzle of sesame oil and tamari to coat. Delish. Try them out and let me know that you think!
Happy Eating
~Monique
Sesame Roasted Pumpkin Seeds
Pumpkin
Pure sesame oil
Tamari (soy sauce)
Pink Salt
Carefully cut open the pumpkin in half. Scoop out the seeds. Choose which method you will use below to prepare the seeds.
Pour a drizzle of sesame oil and tamari in a bowl. Add seeds and toss well with a pinch of pink salt. Toss on a parchment lined sheet pan and roast at 350 degrees till crispy, tossing one or twice to help them cook evenly.
Fast roasting: Toss seeds directly from pumpkin with oil mixture above, and roast.
Soaking & roasting process: Place seeds in a bowl. Fill the bowl with 1 tsp pink salt and water. Let the seeds soak overnight. Rinse the seeds, picking off any pumpkin strands and spread seeds on a paper towel to dry.
Once the seeds are dry, continue as noted above with the sesame oil, tamari mixture and roast.
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