Combine garlic butter, Parmesan, and fresh herbs for a supremely rich and compulsively snackable variation on basic roasted pumpkin seeds.
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- An extra coating of garlic butter, Parmesan, and herbs adds classic and comforting flavors.
- Yield:Makes about 2 cups
- Active time: 15 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 2 tablespoons (30ml) vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30g) unsalted butter
- 2 medium garlic cloves, minced
- Pinch red pepper flakes
- 3 tablespoons finely grated Parmesan
- 3 tablespoons chopped fresh basil or flat-leaf parsley
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast, stirring occasionally, about 12 minutes.
While seeds are roasting, in a small sauté pan, combine butter, minced garlic, and red pepper and cook over medium-low heat, just until butter foams and garlic becomes fragrant. Remove from heat and set aside.
Remove pumpkin seeds from oven and transfer back to large bowl. Add garlic butter to bowl and toss with pumpkin seeds to coat. Return pumpkin seeds to baking sheet, return sheet to oven, and continue roasting until seeds are pale golden brown, about another 12 minutes.
When seeds have cooled, transfer to a serving bowl, toss with grated Parmesan and chopped herbs, and serve.