Roasted Pumpkin Seed
Let’s make roasted pumpkin seeds! Instead of tossing the seeds from your Halloween Jack-O-Lanterns this year, save them to make this roasted pumpkin seeds recipe. It’s a delicious fall snack or salad topper—the seeds come out nice and crunchy, with a toasty, nutty flavor that I absolutely love.
I’ve experimented with lots of different methods for how to roast pumpkin seeds over the years, and I’ve found that this simple one is my favorite. It calls for 3 ingredients (plus optional seasoning, if you like) and has 3 basic steps. Kiddos can help out here too. My son Ollie loves separating the seeds from the squishy pumpkin flesh!
Not carving pumpkins this fall? You can still make this recipe! It works well with the seeds from any type of winter squash. Butternut, delicata, spaghetti squash… They’re all fair game!
How to Roast Pumpkin Seeds
My method for how to roast pumpkin seeds has 3 easy steps:
- Cut
- Clean
- Bake
Let’s start with Step 1. If you’re carving a pumpkin, cut a circle around the stem and lift off the lid. Use a spoon to scoop the slimy flesh and seeds out of the pumpkin and to scrape them off the underside of the lid.
If you’re working with another type of winter squash, cut the squash in half vertically and use a spoon to scoop out the seeds. If the squash is too hard to cut, warm it whole in a 425°F oven for 10 minutes before slicing it open.
On to Step 2! Soak the seeds and attached flesh in a large bowl of water. The seeds should float to the top, making it easier to separate them from the stringy pumpkin flesh.
Transfer to a colander and rinse the seeds to remove any excess flesh.
Then, spread the seeds on a kitchen towel and blot them dry. Get them as dry as you can before you roast them. This will help them crisp up in the oven
Finally, roast the seeds. Toss the dried pumpkin seeds with olive oil and salt, and spread them in a single layer on a parchment-lined baking sheet. Roast at 300°F for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
That’s it! Allow the seeds to cool and crisp on the baking sheet for a few minutes before you season and serve.
How to Store Roasted Pumpkin Seeds
We often devour these right away, but leftovers keep well at room temperature for up to 5 days. Allow the seeds to cool completely before sealing them in an airtight container.
Recipe Tips
- Dry the seeds before roasting. If your seeds are damp when you put them in the oven, they won’t crisp up as they bake. Make sure to dry them well before roasting.
- Spread them in a single layer. If they’re crowded together, they’ll steam and soften instead of becoming golden brown and crunchy.
- Spice them up! Want to take your roasted pumpkin seeds to the next level? Spice them up with smoked paprika, cayenne pepper, curry powder, or any spice blend you love. Lately, I’ve been tossing mine with a sprinkle of homemade chili powder when they come out of the oven. SO delicious!
Roasted Pumpkin Seeds
Ingredients
Method
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel and dry them thoroughly.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.
