Many people are interested in how to roast pumpkin seeds during the fall months. Here are some tips from the National Center for Home Food Preservation:
Drying seeds and roasting seeds are two different steps.
- To dry: carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in a dehydrator at 115 to 120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir frequently to avoid scorching.
- To roast: toss dried pumpkin seeds with oil and your favorite seasonings such as salt, pepper, garlic or cumin. Roast in a preheated oven at 250°F for 10 to 15 minutes. Once cooled, place the roasted pumpkin seeds in a sealed container and store at room temperature.
Drying Pumpkin Seeds: National Center for Home Food Preservation