Roasted Pumpkin Seeds Greek Style – Pasatempos.
Pasatempos translates as ‘passing time’ and that’s what roasted pumpkin seeds are all about. Sit back, grab a drink and just nibble away on the crunchy delectable little critters covered in salt.
Cracked open delicately in your gob to reveal the slender crisp roasted pumpkin seed inside the shell. With a gentle touch of your tongue the pumpkin seed slips out and is gobbled up instantly.
I was going to say that roasted pumpkin seeds are the perfect Halloween treat. But who am I trying to kid.. Try giving a bunch of face painted youths a handful of pumpkin seeds when they say trick or treat and they’ll be tricking that smile off your face faster than you can say sugar rush.
Keep them for yourself.
Roasted pumpkin seeds or pasatempos are a great side effect from chopping up your pumpkin for Halloween (as is my delish pumpkin pie!).
They are really easy to make and with a few easy tricks up your sleeve you’ll be chomping on pasatempos before the kids have had a chance to shout trick or treat! Although on that note –
…isn’t trick or treating just a kids version of a protection racket? “Give me sweets or I smash the place up with toilet rolls and eggs”
Anyway, when we hit Halloween and buy the ubiquitous pumpkin to sit on our window sill for one night before it wilts and goes mouldy, I like to make the most of it.
And the seeds are the bit I look forward to the most; mainly because they are so easy to do but they end up just sitting discretely in a bowl somewhere and for about a week everytime I walk past I grab a few and munch away..
I should mention that I don’t usually eat the shell and all, in fact not many Greeks do.
Pasatempos are usually cracked with your teeth and opened to eat the seed, with the shell being discarded.
Thus this recipe for pasatempos or Greek roasted pumpkin seeds are roasted but not in a really hot oven to eat them whole. I roast mine just long enough that the seeds have dried and gone crisp but the outer shell can still be cracked open and discarded.
The other thing is these are oven roasted pumpkin seeds without oil.
Before we get on with this recipe here’s a quick tip in how to clean pumpkin seeds.
You’ll notice when you pull a handful of pumpkin seeds out of the pumpkin they are a slippery bunch covered in bits of stringy pumpkin that you don’t want.
So how do you clean pumpkin seeds before roasting them? Easy.
Stick them all in a bowl, cover with water and swish them about a bit with your hands.
The pumpkin seeds float to the surface while the rest drop to the bottom. Carefully skim off all the pumpkin seeds and drop them onto a baking tray. Once that is done you’re ready to go!
Pasatempos – Roasted Pumpkin Seeds Greek Style
Handful or two of pumpkin seeds (cleaned as noted above)
2 tbl salt
- Liberally sprinkle the salt over the pumpkin seeds on your baking tray.
- Ensuring that most of the seeds are flat (i.e. not piled on top of each other) – pop into an oven at 150c and roast for 60-90 minutes.
- Remove and let cool.
- Stick them in a bowl and dive in!
Goes well with my other Halloween recipes!
Roasted Pumpkin Seeds Greek Style - Pasatempos
- Couple of handfuls of pumpkin seeds (cleaned)
- 2 tbsp salt
- Step 1 Liberally sprinkle the salt over the pumpkin seeds on your baking tray while still a bit wet.
- Step 2 Ensure most of the seeds are flat (i.e. not piled on top of each other).
- Step 3 Pop into a pre-heated oven at 150c and roast for 60-90 minutes or until done.
- Step 4 Remove and let cool.
- Step 5 Stick them in a bowl and dive in – great with a cold beer