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Soy Sauce Roasted Kabocha Pumpkin Seeds
Delicious and healthy roasted kabocha pumpkin seeds. Seasoned with soy sauce and salt. Great for snacking, topping your pumpkin soup, or in your granola mix.
If you buy whole kabocha pumpkin often, it will start to feel like such a waste every time you throw away the seeds. Kabocha seeds, like regular pumpkin seeds, can be roasted and turned into delicious healthy snacks! A jar of this and some cold beer is a fun way to enjoy a movie night. Or, why not add them to your breakfast granola? So, let’s start learning how to roast some kabocha seeds. :)
How to clean kabocha pumpkin seeds
If you have never cleaned kabocha pumpkin seeds before, you will be a pro once you follow my simple guide:
- Separate seeds from the pulp. Place all the pulp and the seeds in a large mixing bowl and fill it with water. Use your fingers to separate the seeds from the pulp. Most of the time, the pulp will sink on its own to the bottom of the bowl, and only the seeds float on top. Don’t worry if you can’t remove 100% of the pulp.
- Wash and drain the seeds. Transfer the seeds to a colander and wash under running water. It is normal for the seeds to feel slimy.
- Dry the seeds. Drain, and shake to remove as much water as possible. Spread the kabocha seeds on a sheet or parchment paper. Usually, I let them air dry for 1 hour.
Now, the cleaned and dried kabocha seeds are ready to be seasoned and roasted. :)
How to roast kabocha pumpkin seeds
Here is how I roast my kabocha pumpkin seeds:
- Preheat oven to 150 Celsius (300 Fahrenheit).
- Transfer dried kabocha pumpkin seeds to a mixing bowl, then add 2 tablespoons of olive oil, 1/2 teaspoon of soy sauce, and 1/4 teaspoon of salt. Stir to coat the seeds evenly with the seasoning.
- Spread the seeds in a single layer on a rimmed baking sheet. I use my half-sheet pan for this.
- Bake in the preheated oven for 40-45 minutes, stirring once, until the seeds are toasted. It may take longer or shorter, this largely depends on how dry your seeds are.
- Remove from the oven and cool completely on the baking sheet. Store in an air-tight container.
You can use the same roasting guide to roast pumpkin seeds as well.
How do you eat roasted kabocha seeds?
You can enjoy your homemade roasted kabocha seeds like any other pumpkin/squash seeds. I prefer to hull the shells, but it is actually 100% safe to eat even the shells! So, this is largely up to your personal preference. :)
These seeds are great for snacking with some cold beer. And they are great for topping pumpkin soup like this kabocha soup with dumplings, or add them to your breakfast granola mix.
Soy Sauce Roasted Kabocha Pumpkin Seeds
Ingredients
- seeds from 1 whole kabocha pumpkin
- 2 tablespoon olive oil
- 1/2 teaspon soy sauce
- 1/4 teaspoon salt
Instructions
- Separate seeds from the pulp. Place all the pulp and the seeds in a large mixing bowl and fill it with water. Use your fingers to separate the seeds from the pulp. Most of the time, the pulp will sink on its own to the bottom of the bowl, and only the seeds float on top. Don't worry if you can't remove 100% of the pulp.
- Wash and drain the seeds. Transfer the seeds to a colander and wash under running water. It is normal for the seeds to feel slimy.
- Dry the seeds. Drain, and shake to remove as much water as possible. Spread the kabocha seeds on a sheet or parchment paper. Usually, I let them air dry for 1 hour.
- Preheat oven to 150 Celsius (300 Fahrenheit).
- Transfer dried kabocha pumpkin seeds to a mixing bowl, then add 2 tablespoons of olive oil, 1⁄2 teaspoon of soy sauce, and 1⁄4 teaspoon of salt. Stir to coat the seeds evenly with the seasoning.
- Spread the seeds in a single layer on a rimmed baking sheet. I use my half-sheet pan for this.
- Bake in the preheated oven for 40-45 minutes, stirring once, until the seeds are toasted. It may take longer or shorter, this largely depends on how dry your seeds are.
- Remove from the oven and cool completely on the baking sheet. Store in an air-tight container.
Comments
I have never heard about Kabocha Pumpkin... I should have a deep look at this kind of pumpkin in a grocery store. I love the idea of snacking, especially with beer. YUMMY!
Definitely crunchy and nutty and best toppings too. I love them as a snack option with the soya and olive oil flavor infused. Awesome.
What an amazing snack! I love how you added a soy sauce spin to it! I know my family would love this!
What a wonderfully tasty, healthy snack! And I can imagine it'd be really easy to experiment with too, and add extra flavours. great idea!
I love roasted pumpkin seeds, but I haven't had them flavoured with soy sauce before. YUM!
I haven’t made the recipe, but I have tried repeatedly to roast Kabocha seeds and they are always just to chewy and tough. They never crisp up like butternut squash and pumpkin seeds. Do you have any tips besides the 1 hr dry time? It just doesn’t seem to be enough to make them as crispy as other varieties.
Hi Xina, from my experience, roasted pumpkin seeds (any kind) are chewy when the seeds are still not fully dried out from roasting. If the seeds are still chewy after roasting, you can return them to the oven and roast for another 5-10 minutes. If you have extra time, the seeds can be air-dried overnight to ensure crispier seeds once roasted.
Another trick that you can use is if you have a wire rack that can sit on top of your baking sheet and place the pumpkin seeds on top of the rack. This trick is especially useful if the air-dried seeds are still wet. Roasting wet seeds leads to steaming instead of roasting, and this also leads do chewy seeds. The wire rack helps preventing the seeds from steaming and ensuring that they are being roasted in the oven.
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