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If you are carving a Jack O’ Lantern this halloween, or cooking with a fresh pumpkin, be sure to save those seeds for some salty and crunchy roasted pumpkin seeds!
I mentioned in my last post “How to make pumpkin puree” that we grew some pumpkins in our garden this year. My kids love checking on the pumpkin progress over the summer, getting excited when they turn from green to orange. When they are finally ripe, we bring them inside and turn them into pumpkin puree that we can use in Pumpkin Pie or Pumpkin Muffins. Then we roast the seeds to make a salty and crunchy snack. Even if you don’t grow pumpkins, you can save the seeds when carving a Jack O’ Lantern or roasting a pumpkin.
How to roast pumpkin seeds
- Preheat the oven to 350 degrees F, line a baking sheet with foil or parchment paper for easy cleanup if desired.
- Scoop the seeds and stringy flesh out of the pumpkin. Place the seeds in a colander. Use your hands to remove the larger pieces of pumpkin flesh.
- Rinse the seeds under water shaking and using your fingers to remove more of the stringy bits. If some of it remains, that is OK.
- Bring a small saucepan of water to a boil, add 2 tsp of sea salt.
- Add the seeds and boil for 5-10 minutes.
- Drain the seeds and arrange on an even layer on a clean kitchen towel or a few layers of paper towels. Lay another bowl on top and pat dry.
- When seeds are dry, transfer them to the baking sheet. Drizzle with 2 teaspoons of oil and a sprinkle of salt. Toss to coat.
- Transfer baking sheet to the oven and roast for about 7 minutes, then stir seeds and return to oven for another 7 minutes or until they are golden brown.
How to store roasted pumpkin seeds
Allow the seeds to cool completely, then store at room temperature in a tightly sealed container for up to 2 weeks.
More Recipes you will love
Oven Roasted Pumpkin Seeds
Ingredients
- 1 cup fresh pumpkin seeds
- 2 tsp sea salt
- 2 tsp avocado oil or other oil of choice
Instructions
- Preheat oven to 350 degrees F.
- Scoop the seeds and stringy bits from the pumpkin into a colander. Remove as many of the larger pieces of pumpkin flesh, then rinse seeds under water, removing as much of the orange flash and strings as possible. If a few bits remain, that's ok.
- Bring a small saucepan of water to a boil, add 2 teaspoons of sea salt. When boiling, add the seeds and boil for 5-10 minutes.
- Drain the seeds and place on a kitchen towel in an even layer. place a second towel over them and pat dry.
- Line a baking sheet with foil or parchment paper. Spread the seeds on the baking sheet, drizzle with oil and season with 1/4 tsp salt. At this point you can also add spices if you wish.
- Bake for 15-20 minutes, stirring halfway through.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
