Roasted Pumpkin Seed Dressing

The Easiest Way to Remove Seeds From a Fresh Pumpkin

Largeman-Roth shares her simple method for extracting seeds from a fresh pumpkin:

1. Scoop out the seeds with a large metal spoon, removing any big stringy pieces.
   
2. Place the seeds in a bowl of cold water.
   
3. Agitate the water with your hands to loosen and separate any remaining strands of pumpkin.
   
4. Use a slotted spoon or spider strainer to remove the seeds, then transfer them to a clean kitchen towel and pat dry.
5. Let the seeds air-dry for at least 30 minutes before roasting—otherwise, they’ll turn rubbery.

Ingredients

• ¼ cup pumpkin seeds, shelled
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. apple cider vinegar
• 3 Tbsp. apple cider
• ¼ tsp. sea salt
• ¼ tsp. pepper pdr
• ¼ tsp. cumin pdr

Directions

1. Preheat oven to 300°F. 
2. Place pumpkin seeds on a baking sheet and roast for 8-10 minutes, until golden. Let cool. 
3. In a jar, combine the olive oil, vinegar, cider, and seasonings and shake well. Add the roasted seeds and drizzle over greens or other vegetables.

 

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