Recipe: Roasted Sunflower and Pumpkin Seeds (with salt)

Hello Alex,

Here is more info for you:

09/23/1998

Colleen Simon
Area Extension Agent (Consumer & Family Education/4-H/Youth)
Colorado State University Cooperative Extension
Golden Plains Area

With pumpkins orange out in the field and sunflower stalks drying down you know fall is here. Along with fall comes the roasting of sunflower and pumpkin seeds. Both are easy to harvest and prepare. For sunflower seeds select sunflowers with dry stalks. Shake seeds out of the sunflower head, wash seeds and pat dry. Spread seeds on cheesecloth or paper towel. Let dry in a dust free space for about a week. After the seeds are thoroughly dry, combine 4 cups of sunflower seeds, 1/2 cup of salt and 8 cups of water in a large pan. Bring to a boil and boil for 15 minutes. Drain and spread on an absorbent towel to remove water. Place seeds in a shallow baking pan and bake at 325 degrees for 30 minutes. Remove from oven and let cool. Enjoy!

For pumpkin seeds, remove from the pumpkin. Rinse until all the pulp is removed. Combine 6 cups of water, 1 teaspoon of salt and 2 cups of pumpkin seeds. Boil for 10 minutes, drain. Bake at 225 degrees for 1-2 hours. Stir occasionally to prevent over browning. Remove from oven and let cool. Seeds should be crisp when fully baked.

Sunflower and pumpkin seeds can be seasoned with seasoning salt or other spices. Experiment to find out what you like best. Enjoy the fruits of the season!

Happy Cooking!

Betsy
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