Don’t throw away the pumpkin seeds from your pumpkin! Roast them for a delicious Halloween snack.
Like many others, we carved our pumpkins for Halloween this past weekend. When we cut open our pumpkins, I was surprised that they were filled with seeds. More seeds than pulp. This made cleaning them out super easy and left us with a ton of seeds to roast!
Roasting pumpkin seeds is simple and doesn’t take a lot of time. You can season them however you want but we love them salted.
The key to salted pumpkin seeds? You have to boil them first! Boiling pumpkin seeds in salted water will help the salt permeate into the seed. After boiling, pop them in oven for 20-30 minutes until golden brown. If you want to spice your seeds up, add the spices before placing into the oven.
Roasted Pumpkin Seeds
- 1½ cups pumpkin seeds
- 2 tablespoons melted butter (or olive oil)
- 2 teaspoon sea salt
- Preheat oven to 350°F.
- Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
- Boil pumpkin seeds in salted water for 10 min. Remove from heat and drain.
- In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
- Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
- Bake for 20-30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Ways to Use Pumpkin Seeds
Now that you have roasted pumpkin seeds, you can use them in many things! Top your salad. Make a fall trail mix. You can even top a pumpkin muffin with roasted seeds! The possibilities are endless.