{"slug":"roasted-pumpkin-seeds","collection":"recipes","is_recipe":true,"visibility":"public","title":"Roasted Pumpkin Seeds","description":"Crispy, salted pumpkin seeds brined in salted water, then oven-roasted until golden brown.","body_md":"\nUsing one sugar/pie pumpkin, split in half and remove seeds. Briefly\nwash seeds in cool water, removing any strings and pulp which may still\nbe attached. If roasting a sugar pumpkin, place the seeds in a bowl,\ncover with water, and add a tablespoon of salt. Let the seeds sit while\nthe pumpkin is roasting. Once the pumpkin has roasted, use your fingers\nto remove any additional pulp or strings which may still be present.\n\n## Instructions\n\n### Preheat Oven\n\n1.  Preheat the oven to 400°F.\n2.  Adjust rack to top position.\n\n### Measure\n\n1.  Measure the pumpkin seeds in a one cup measuring cup.\n2.  Place the seeds in a medium saucepan.\n3.  For every half-cup of seeds, add 2 cups of water and 8 grams (1\n    tablespoon) of salt to the pan.\n4.  Add more salt if you would like your seeds to be saltier.\n\n### Boil\n\n1.  Bring the salted water and pumpkin seeds to a boil.\n2.  Reduce heat and simmer for 10 minutes.\n3.  Remove from heat and drain.\n\n### Roast\n\n1.  Coat the bottom of a roasting pan or baking sheet with olive oil.\n2.  Spread the seeds over the roasting pan in a single layer, and toss\n    them a bit to coat them with the oil.\n3.  Roast until the seeds begin to brown, 5-20 minutes, depending on the\n    size of the seeds.\n4.  Keep a close eye on the seeds as they can go from golden to burnt in\n    less than a minute.\n\n\n## Notes\n\n- **Structured ingredients added (2026-07-30):** this recipe previously had no `ingredients` array — it is written as a ratio, with quantities embedded in the method prose (\"for every half-cup of seeds, add 2 cups of water and 8 grams of salt\"). The structured list fixes that ratio at its base unit of ½ cup of seeds; multiply throughout for a larger pumpkin. The olive oil is quantityless in the original (\"coat the bottom of a roasting pan\") and is left that way rather than invented.\n","draft":false,"servings":"2","prep_time":"10 minutes","cook_time":"25 minutes","total_time":"35 minutes","created_at":"2020-10-10T22:29:22Z","updated_at":"2026-07-30T21:58:28.047561Z","categories":["Snack"],"tags":["Pumpkin","Seeds"],"methods":["Roasted","Stove-Top"],"themes":["Vegan"],"ingredients":[{"section":"","items":["120ml (½ cup) pumpkin seeds, cleaned of pulp and strings","480ml (2 cups) water","8g (1 tbsp) salt, for the boil","Olive oil, to coat the pan","1 tbsp salt, for the pre-soak (optional)"],"parsed":[{"raw":"120ml (½ cup) pumpkin seeds, cleaned of pulp and strings","qty":120,"unit":"ml","item":"pumpkin seeds, cleaned of pulp and strings"},{"raw":"480ml (2 cups) water","qty":480,"unit":"ml","item":"water"},{"raw":"8g (1 tbsp) salt, for the boil","qty":8,"unit":"g","item":"salt","prep":"for the boil"},{"raw":"Olive oil, to coat the pan","item":"Olive oil, to coat the pan"},{"raw":"1 tbsp salt, for the pre-soak (optional)","qty":1,"unit":"tbsp","item":"salt","prep":"for the pre-soak"}]}],"servings_int":2,"qc":{"status":"passed","last_checked_at":"2026-07-30T21:59:56.465256Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}