Next time you’re craving a salty snack to dig into during home movie or game time, try roasting up a batch of pumpkin seeds and discover how delicious and satisfying they are. You might find yourself saying, “Hold the popcorn and pass the pumpkin seeds!”
How to roast pumpkin seeds
Preheat oven to 300 degrees. Cut pumpkin, according to how you’ll be using it. Scrape the soft pumpkin innards and the seeds into a bowl. Pull the seeds from the pumpkin meat with your fingers (This is a great task for kids to help with!) and then place the mostly clean seeds in a colander and clean off the remaining squash meat under cool water. If a little squash meat remains, they’ll still turn out just fine.
Pat seeds dry (paper towels work) then lay them on a baking sheet lined with a baking mat if you have one, or foil.
Drizzle seeds with olive oil or melted butter, and sprinkle with salt and spices. Toss the seeds with the oil and salt on the baking sheet, until evenly coated. Place in oven for about 25 minutes, or until seeds start to brown. Remove from oven, let cool, and enjoy. Want to try something different? We found a great Chili Lime Roasted Pumpkin Seed recipe from the Austin Gastronimist.
- A pumpkin
- 2 tbsp. melted butter or oil (we used olive oil)
- Salt (chili, smoked, or truffle salt is delicious)
- Optional – garlic powder, cayenne pepper, or cinnamon and sugar. Have fun. Get creative.
- Spoon for scraping the inside of the pumpkin
- Baking sheet
Contributed by Nicole H., of HIC