Truffle Pumpkin Seeds
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Stop! Hold it right there!
Have you carved your pumpkin yet? No? Well, you’ve come to the right place.
No, I cannot in any way help you with the carving of that pumpkin.. my general lack of patience causes me to completely suck at carving. However, I work grown-up gourmet magic with those slimy little seeds in the oven!
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Why You’ll Love This Recipe
Is there anything that truly screams “Autumn!” more than a pan of freshly roasted pumpkin seeds coming out of the oven? This is a go-to tradition for so many pumpkin-carvers, but often we throw those slick babies in the oven half-heartedly, sprinkling them with salt and checking on the pan every so often to make sure they haven’t burned.
This year, I decided to roast a small batch after I carved a pumpkin “puking” guacamole for a kids’ party. I used a small pie pumpkin, so my batch is pretty little, but the technique was spot on and the flavor? Major upgrade.
My Secret Ingredient
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I used white truffle oil for an earthy, aromatic element to the nutty, fibrous seeds. You only need a few drops–I used about 4–for enough of a heady taste. You could easily serve these at a Halloween party after carving up your jack-o-lanterns, or just hoard them as a savory, healthy snack during the day.
Truffle Pumpkin Seeds
Ingredients
- 1 cup Fresh pumpkin seeds , separate from membranes, rinsed, and dried
- 2 teaspoons butter
- 1 pinch generous salt
- 1 pinch freshly ground pepper
- 6-8 drops white truffle oil
Instructions
- Preheat oven to 300º F. Melt butter and toss with pumpkin seeds in a bowl. Add a generous pinch of kosher salt and freshly ground black pepper. Spread out on a baking sheet lined with foil (for easy cleanup).
- Roast pumpkin seeds about 40 minutes, moving/flipping with a spatula once. Remove from the oven and use foil to lift the seeds and place into a bowl. Add a few drops of truffle oil (4-8 will do the trick) and toss. Start with a lesser amount and gradually add more to get the right taste. Serve immediately.
Notes
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Yummy! I’ve never tried truffle oil before, but I love a good back of salty pumpkin seeds. I may just have to roast myself up a batch next pumpkin season. I’m leaving for Kazkahstan this week so sadly I will have to put pumpkin things on the back burner for a while. But now I have something to look forward to!
Kazakhstan?! How cool! What for?
My husband is there for work, and I’ll be joining him for a few months. Hopefully I’ll learn some cool new cookery things to share some day, but we’ll see!
Oooh you had me at truffle! I love truffled ANYTHING and the crunchiness of pumpkin seeds gets me every time – so addictive. Like you, I’m too impatient for pumpkin carving, but I’m ALL about the seeds!
Yes! My mind wanders to embarrassing places when it’s truffle-brainstorming. “Truffled tuna sala–wait, no, Cheryl, that makes no sense, thank God you didn’t say that out loud..” etc. 😀
You’re a genius! I’ve had a teeny tiny bottle of truffle oil in my cupboard for too long. It must be used on pepitas! 🙂
It’s so unexpected but so, so right! And a teeny tiny bottle is all you need when it comes to truffle oil! 🙂