Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Know How To Roast Pumpkin Seeds?

NicoleAJ

Recommended Posts

NicoleAJ Enthusiast
NicoleAJ
Posted

I'm having a party tomorrow, and along with the loads of other foods I'm making, I'd like to roast pumpkin seeds. I also think it will help the whole apartment smell delicious and cozy. What do I have to do once I cut the pumpkin open and shell out all of the gook inside?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Michi8 Contributor
Michi8
Posted
I'm having a party tomorrow, and along with the loads of other foods I'm making, I'd like to roast pumpkin seeds. I also think it will help the whole apartment smell delicious and cozy. What do I have to do once I cut the pumpkin open and shell out all of the gook inside?

You'll want to then separate all the seeds from the strings, and rinse them well before preparing to bake. I don't have a specific recipe for you to try...I made mine last year from a basic recipe I found online. If you do a Google search for pumpkin seed recipes, there should be all sorts of recipes to try. I found one recipe from Martha Stewart for Sweet & Spicy pumpkin seeds: Open Original Shared Link

Happy Roasting!

Michelle :)

eKatherine Apprentice
eKatherine
Posted

It's a huge amount of work cleaning up the seeds, and you'll probably find the quality is lower than the ones you buy already shelled in the natural food store, ready to roast.

Lollie Enthusiast
Lollie
Posted

I just roasted some last night! I went on line also and found alot of recipes, but decided on a plain one. It just called for butter or olive oil, about 1.5 tablespoons, and salt. You just toss the seeds in the butter and salt and then roast at 300 degrees for about 30-45 minutes! I thought they were great1 I liked that I didn't have to throw them away, since I was roasting the pumpkin to make a pie! Besides, I like the idea that i made them start to finish!

Good luck!

Lollie

NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author

Thanks so much for the insights. I went to a pumpkin carving party last year where I think the hostess just did the olive oil and salt method. I'll snoop around online, but I'll probably do a plain recipe as well since there are going to be so many different flavored things at the party.

CarlaB Enthusiast
CarlaB
Posted

It is a lot of work, but I do it every year. My kids stand there and eat them till they're almost gone!! I just put them out flat on a cookie sheet and salt them. That's it. They might be better with butter, but I like them plain.

skbird Contributor
skbird
Posted

I clean the gook off (pour it all into a bowl of water and use my hands to loosen the gook) and then pour a couple tbsp of olive oil on a sturdy cookie sheet (with a rim). Pour the seeds in, stir around to coat with oil, then sprinkle with salt and garlic powder (MMMMM!!!!!!) and put in the oven. Uusally 300 degrees - slow and low is the best way. They'll start popping at some point. The slow cook gets them more thoroughly dry, the low prevents burning. 300 might be too high. I play it by ear and we always gobble them up!

Must go buy some now... homemade ones are about a thousand, no a zillion (is that a number?) better than anything I've had in the stores.

Stephanie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

We did it every year also :)

I didn't even know you could buy pumpkin seeds in the store until I was an adult :lol:

Clean em off, oil them up, salt and roast at what, 300? Stir often!

jerseyangel Proficient
jerseyangel
Posted

We used to have those every year when I was young. I should make them again--they were good! :)

tarnalberry Community Regular
tarnalberry
Posted

pretty easy, as has been noted... I usually clean in a bowl and collander, toss w/ a bit of oil (or not) sprinkle w/ spices (or not), and put in the oven. (300f?) turn/toss half way through or so.

lonewolf Collaborator
lonewolf
Posted

I always roast mine with butter or olive oil, worcestershire sauce and garlic.

NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author

I can't wait to do this now. Thanks for all of the advice. I never would have thought of worchestershire sauce. Garlic powder sounds good too. I let you know if they're a hit.

By the way, an unrelated question--this may sound totally stupid, but if I'm cooking frozen spinach at 350 for 45 minutes, that would kill potential e. coli right? I really want to make spinach and artichoke dip, but I don't want my guests to worry about getting sick either.

tarnalberry Community Regular
tarnalberry
Posted
By the way, an unrelated question--this may sound totally stupid, but if I'm cooking frozen spinach at 350 for 45 minutes, that would kill potential e. coli right? I really want to make spinach and artichoke dip, but I don't want my guests to worry about getting sick either.

There was never any concern about frozen spinach.

NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author

Awesome--I thought that was the case, but I just wanted to make sure.

corinne Apprentice
corinne
Posted

We always did them as kids, but my mom had us separate the seeds from the strings. She said that she would roast as my seeds as we could find (and we loved them) and that we had to get the strings off so they wouldn't taste yucky. I thought it was fun and that mom was being nice to let us find the seeds. She tossed them in olive oil then sprinkled them with salt. She roasted them on the lowest setting with the oven door open so they wouldn't burn.

NicoleAJ Enthusiast
NicoleAJ
Posted
  • Author

I made these on Saturday night, and they were absolutely delicious. You were all totally right about the need to roast them slowly on a low setting. They were nice and crisp and dry.

Helena Contributor
Helena
Posted

Just wanted to add---you can roast squash seeds too!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    2. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    4. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
    5. Scott Adams
      - Scott Adams replied to ElenaM's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      I think I am gluten intolerant

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS). Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Your situation is a classic p...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,906
    • Most Online (within 30 mins)
      7,748
    Dakota4
    Newest Member
    Dakota4
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.