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How to roast Fresh Pumpkin seeds?

You roast seeds from Indian Pumpkin, American Pumpkin, Butternut squash or Acorn squash in the same fashion

There are basically four steps: Harvest seeds, Season seeds, Dry seeds, Roast seeds

Harvest seeds

Scoop out seeds from the belly of the pumpkin and put them in a colander under water-tap. Pull the pulp and stringy stuff with your fingers, run water over seeds. repeat till all the pulp and stringy stuff has been removed.

Dry Seeds

Line a cookie sheet with parchment paper. Grease the parchment paper. Lay the seeds in a single tier on the greased parchment paper. Put it in hot sun for about three days to dry. Alternately, pre-heat oven to 220º F. Put the cookie tray in the oven, close the oven door leaving a crack of about 2" open on the top. Let the seeds dry for four hour. After four hours, shut off the oven. Remove and let the tray out overnight. The seeds would be dry.

Season Seeds

This step is optional.

Spray the seeds with cooking oil spray, or drizzle some canola oil and use hands to smear oil over the seeds. You can make any seasoning of your choice. Prepare seasoning of: fine sea-salt, ground cayenne pepper, citric acid or dried mango powder, powdered sugar, onion powder, garlic powder. Sprinkle spice mix over the seeds. Toss around so the seeds are all covered with spice mixture

Roast Seeds

The temperature of roasting process will determine the nutritional value. You can roast the seeds at any temperature from 200º F to 350º F. The time to roast varies according to temperature. I choose to preheat oven to 220º F. Roast seeds for one hour till the shell starts to turn golden brown. Stir every 15 minutes.

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