Roasted pumpkin seeds, known in many parts of Italy as bruscolini, are really tasty and addictive. So, I thought, why not make them at home?
During this period, pumpkins are used a lot to make various recipes, from desserts to savory dishes, so roasted pumpkin seeds are truly a solution to not waste any part of the pumpkin.
Prepare them, and they last for a long time since they are made with salt. Obviously, they preserve well, so I recommend you make them too, and you’ll see how satisfying they are!
Roasted pumpkin seeds are one of those little things that have always existed and never disappoint.
In old homes, nothing was wasted, and the pumpkin, queen of autumn, was used up to the last seed.
Today, with a focus on more conscious eating and intelligent recovery, it’s even more worthwhile to prepare them, crunchy, tasty, and perfect for snacking while cooking, in front of a movie, or as a final touch on soups and salads.
Just a few minutes in the oven, and their aroma fills the kitchen, bringing back simple gestures that remain current, indeed… increasingly precious.
Make them too and let me know if you liked them!!!
Calories 570 per 100g
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 100g
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making Roasted Pumpkin Seeds
- Pumpkin Seeds
- 1 tablespoon Salt
Tools
- 1 Baking Sheet baking sheet
Preparation of Roasted Pumpkin Seeds
Pumpkin seeds are simple and quick to make, just remove all the seeds from the pumpkin of any type, wash them well under running water, then keep them covered with water for half an hour, drain them, trying to clean them from debris, and put them in a bowl.
Even if the seeds are not perfectly clean, it’s not a problem, as once roasted, the small debris will come off on their own.
Once washed and placed in the bowl, add the salt (about one tablespoon), pour in enough water to cover the seeds, and let them soak for 8 to 12 hours.
After the time has passed, drain them well and rinse, then prepare a baking sheet with parchment paper, spread the seeds on it, sprinkle them with salt, and bake them in a preheated oven at 300°F for about 20 minutes.
Once cooled, they can be stored in a plastic bag for quite a while, you’ll see how good they are!!!
