How To Roast Pumpkin Seeds On The Stove

Tired of pumpkin seeds that are hard to chew? Learn how to roast your pumpkin seeds so that they can be enjoyed. This is an easy stove-top recipe for roasting pumpkin seeds. 

 I love carving pumpkins with my boys, as it means I get lots of yummy pumpkin seeds to eat. I have a simple recipe to toast those seeds.  I toast my pumpkin seeds on the stovetop instead of the oven. The seeds only take 5 minutes to toast and are so crispy and easy to chew. 

 So carve your pumpkin and save those seeds.  After scooping out the goop and seeds from the pumpkin, all you have to do is remove the big pieces of goop from the seeds. Then wash the seeds and drain them. There is no need to soak the seeds or thoroughly dry them like the oven method requires. Don't worry if a little orange goop remains on the seeds; it will cook off.

I love carving pumpkins so I can toast the seeds!

 Pumpkins are plentiful in the fall, and the prices of these orange pumpkins are good. I know my kids think the big pumpkins make the best decorations for Halloween night. Most people select their pumpkins based on how they are going to carve their jack-o-lantern for Halloween, but I buy my pumpkin with the intent of roasting pumpkin seeds. 

All pumpkins have seeds in them, so let your child select their favorite shape and size of pumpkin. My question is ~ does the size of the pumpkin a bigger pumpkin mean more seeds? I might just have to buy a small and a large pumpkin to find out the answer.

Pumpkin Seeds Are

~ Healthy

~ Full of Fiber

~ Loaded with Protein

~ Delicious

~ Contain Magnesium and Iron

~ Crunchy

The size and shape of the pumpkin are important for pumpkin carving. So plan out the pumpkin carving design before you head to the pumpkin patch. 

 If you are selecting a pumpkin to enjoy the pumpkin flesh for baking pies, make sure to select the smaller pumpkins that are labeled for pies. While the big pumpkins may have more orange flesh inside, they are not suitable for baking pies as they lack flavor. 

 I love using the smaller pumpkin for baking pumpkin pie and making Dairy-Free Soft Pumpkin Chocolate Chip Cookies. I admit that most of the time, I will just buy a can of cooked pumpkin for my pumpkin recipes. I once cooked a pumpkin to make a pie, and it was a lot of work. It really is not that difficult to cook a pumpkin, but it is time-consuming.

 Read about how to cook a pumpkin here. If you don't have the time to cook a pumpkin, no worries, as the stuff in the can is just as good. I always buy several cans of pumpkin in the fall so I can use it in all my pumpkin recipes.

Roasting the pumpkin seeds in a pan is so easy

  Heat a pan over medium-high heat and add 2 teaspoons of oil. Place the washed pumpkin seeds into the pan and add some salt. Salt makes the pumpkin seeds taste so delicious! Stir the seeds with a spatula for about 5 minutes or until toasted. The pumpkin seeds will start to pop, and that is ok. They are toasted when they are lightly browned. Taste one to see if they are crunchy. If the pumpkin seed is hard to chew, cook it some more.

Toast until light brown

I love the pan-toasted method as it is so easy and quick. I love not having to turn on the oven either. If you want a sweeter pumpkin seed, add 1 tablespoon of sugar and 1 teaspoon of cinnamon instead of the salt while you are toasting them in the pan. You can also add salt to make a sweet and salty seed version of pumpkin seeds. So don't toss those pumpkin seeds and enjoy eating them. Pumpkin seeds are high in protein, fiber, and magnesium.

Stovetop Pumpkin Seeds Recipe

Ingredients

2 tablespoons oil

Pumpkin seeds

salt

Stainless steel pan

Instructions

Scoop the seeds out of the pumpkin. Then, remove large pieces of the orange goop. Wash the seeds and remove any large, stringy pumpkin pieces. Place the pumpkin seeds in a strainer to remove excess water. Heat a large skillet over medium-high heat and add the oil. Add the seeds and salt to taste. Stir the seeds in the pan for about 5 minutes until lightly toasted. Taste one to see if they are to your desired crunch. Remove from heat and enjoy.

The best part of carving is eating the pumpkin seeds.

Maple-Roasted Brussels Sprouts With Pumpkin Seeds

A delicious sweet & savory side dish for your Thanksgiving meal. These roasted Brussels will be loved by all, even those who hate veggies.

  Thanksgiving is almost here! When I think of Thanksgiving, I think of family gatherings and delicious food. I get excited about all the cooking and baking that I get to do for these gatherings. Weeks ahead, I read cooking magazines, and cookbooks, and search Pinterest for new recipe ideas. I just love finding new Thanksgiving recipes and food for my Thanksgiving meal. Pinterest always has the best Thanksgiving recipe ideas and cooking tips to make my Thanksgiving meal the best.

  I always try to make healthy dishes when I cook as I want to show my family that healthy food tastes delicious. One of my favorite dishes to cook for gatherings is roasted vegetables. Most people do not eat enough veggies and I want to show people that veggies when made right taste delicious. My favorite veggie is brussels sprouts. Most people do not like brussels sprouts, but once they try this dish they love them. This is the only way I can get my husband to eat brussels sprouts.

Maple-Roasted Brussels Sprouts are:

~ Sweet

~ Healthy

~ Tender

~ Loaded with fiber

~ Full of nutrients

~ Delicious

   I have discovered a wonderful way to cook brussels sprouts. Roasting veggies brings out a sweet flavor to the vegetables. Then the drizzle of maple syrup adds an additional sweetness which makes the vegetables irresistible. I cut them in half and roast them in the oven, which brings out a wonderful sweet flavor to them. Then I drizzle maple syrup over them and add roasted pumpkin seeds. My Maple-Roasted Brussels Sprouts are so yummy and irresistible, that even if you normally do not like these sprouts, you will love these. These irresistible sprouts are a holiday favorite but are too tasty to serve just once a year. So I make them year-round.

This recipe is easily halved for smaller gatherings or an everyday family meal. I will be adding these to my Thanksgiving menu.

     I made a batch of these maple-roasted "little cabbages" the other day and ate them with dinner. The leftovers were awesome to snack on the next day. The maple syrup gives the sprouts just the right amount of sweetness that will make brussels sprout haters ask for more. The pumpkin seeds give them an extra touch of flavor. I made a batch without the pumpkin seeds and quickly found out the pumpkin seeds add a great taste to the brussels sprouts. You can use raw or roasted pumpkin seeds. I like using the green raw pumpkin seeds that are called pepitas. This recipe serves 6-8 people but is easy to cut in half for a small family.

   The first step to making this wonderful dish is preparing the brussels sprouts. You will need to trim any wilted or yellow leaves off the sprouts. Then to make the sprouts bite-size, cut them in half. A cutting board helps get the job done quickly, along with a sharp knife. I like using a bamboo cutting board as it does not dull my knives. It is also durable and lightweight. I use this board for everything. The silicone edges on the board keep the board from moving around and it adds a great look to the cutting board. Most people are afraid of the care that goes into wood-cutting boards. Those fears are gone with this board as I just hand wash mine and hang it up to dry on my pot rack.

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Looking for more recipes with Brussels Sprouts? 

 If you enjoy Brussels Sprouts, then you will enjoy these recipes. Click on the below links to discover new delicious ways to prepare Brussels Sprouts.

Roasted Rainbow Brussels Sprouts 

https://www.momknowsbest.net/2018/12/roasted-rainbow-brussels-sprouts-made.html

 Oven Roasted Brussels Sprouts, Eggplant, And Zucchini With Pumpkin Seeds 

https://www.momknowsbest.net/2014/11/maple-roasted-brussels-sprouts-with.html

Roasted Brussels Sprouts With Blueberry Glaze 

https://www.momknowsbest.net/2015/12/roasted-brussels-sprouts-with-blueberry.html

Maple-Roasted Brussels Sprouts With Pumpkin Seeds

Ingredients: 

2 pounds Brussels sprouts

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons maple syrup

1/4 cup raw or roasted green pumpkin seeds

   
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim the bottoms. Cut the Brussels sprouts in half. Combine brussels sprouts in a large bowl with oil, salt, and pepper. Toss until coated. Place the sprouts on a baking sheet and roast, stirring once or twice, until sprouts are almost browned and just tender when pierced at the base with a paring knife, about 25 minutes. Place the brussels sprouts in the serving dish and toss them with the maple syrup and pumpkin seeds.

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