Last Updated on April 13, 2022
It’s that time of year, PUMPKIN Season! And with that comes creepy Jack-o-lanterns and Roasted Pumpkin Seeds!
Like a lot of families, it’s a tradition to carve pumpkins and clean out the slimy ewe-gooey insides and collect the seeds and turn them into crunchy salty treats!
So instead of tossing these seeds along with the rest of the pumpkin guts, why not roast them with your favorite seasonings. It’s remarkably easy and tasty.
A little tip, these seeds don’t have to be just from a pumpkin, any winter squash seeds work just as well.
Follow this recipe and you might not even notice the a difference between pumpkin or squash seeds.
Want to mix it up?
For seeds packed with a spicy and savory flavors, try chili powder, taco seasoning, or nutritional yeast.
Want a sweet and full of aroma flavor? Try maple syrup, cinnamon, or pumpkin pie spices.
These roasted Pumpkin Seeds can be customized to your favorite flavors every time you make them.
Ingredients for these Roasted Pumpkin Seeds
- Seeds – Pumpkin seeds or any other squash seeds will work just as well, or you can mix different squash seeds and pumpkin seeds together. Pumpkin seeds offer vitamins and minerals, protein, and fats. I prefer pumpkin seeds, I love the nutty, yet buttery taste of these seeds, along with that satisfying crunch.
- Oil – Any type of oil will work. But my favorite is avocado oil. I love the versatility of this oil! But most of all, I love the buttery flavor that pares perfectly with these seeds.
- Seasoning – Salt, Garlic, Onion, and Smoked Paprika. These are the seasonings I used for this recipe, but I have mixed it up with so many different seasonings. Sweet seasonings – maple syrup, cinnamon, or pumpkin pie spice are just a few. Or maybe a little spicy seasoning such as chili powders. Savory/cheesy – Dill, taco seasoning, or nutritional yeast. Experiment to find your favorites!
How to make these crunchy treats
Preparing the seeds for baking.
Wash and cut a squash in half, or cut off the top of the pumpkin.
Scoop out all the insides of the squash and remove the seeds, placing them into a bowl.
Once all the seeds are removed, place the seeds into a strainer and rinse the seeds.
Pour the rinsed seeds into a medium sized sauce pan with water to cover the seeds.
Add a 1/2 tsp of salt to the pan and place on the stove.
Bring the water to a boil and boil the seeds for 15 minutes.
Drain the seeds and set aside.
Prepare a baking sheet with a light towel. (Do not use Paper towels, the seeds will stick to the paper towel.)
Place the seeds onto the towel in a single layer to dry.
Let the seeds dry overnight or for 8 hours.
This is very important, the seeds need no less than 8 hours to dry before baking, otherwise the seeds will not turn out nice and crispy.
The next day
Preheat oven to 275° F.
Scoop the seeds into a medium sized mixing bowl.
Add to the bowl oil, salt, smoked paprika, onion, and garlic powder.
Stir until everything is coated.
Prepare a baking sheet with parchment paper.
Pour the seeds onto the baking sheet, spreading the seeds in a single layer.
Place the baking sheet into the oven and bake for about 45 minutes.
Checking and stirring after about 25 minutes.
Once the seeds are roasted to a light golden brown and crisp, remove from the oven to cool on the baking sheet.
Pour the cooled seeds into a canning jar to store.
Store in a tightly sealed canning jar for a few days or if storing for a week, place into the refrigerator or for longer storage throw into the freezer.
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Roasted Pumpkin Seeds
Ingredients
- 1 Cup Pumpkin Seeds Or the amount that comes from one pumpkin
- 1 tsp Salt 1/2 tsp for boiling the seeds, 1/2 tsp for baking the seeds
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 Tbsp Avocado Oil Or your preferred oil
Alternative Seasoning (Add as much or little as desired.)
- Cinnamon
- Maple Syrup
- Taco Seasoning
- Chili Powder
- Pumpkin Spices
- Nutritional Yeast
Instructions
Preparing the seeds for baking.
- Wash and cut a squash in half, or cut off the top of the pumpkin.
- Scoop out all the insides of the squash and remove the seeds, placing them into a bowl.
- Once all the seeds are removed, place the seeds into a strainer and rinse the seeds.
- Pour the rinsed seeds into a medium sized sauce pan with water to cover the seeds.
- Add a 1/2 tsp of salt to the pan and place on the stove.
- Bring the water to a boil and boil the seeds for 15 minutes.
- Drain the seeds and set aside.
- Prepare a baking sheet with a light towel. (Do not use Paper towels, the seeds will stick to the paper towel.)
- Place the seeds onto the towel in a single layer to dry.
- Let the seeds dry overnight or for 8 hours.
- This is very important, the seeds need no less than 8 hours to dry before baking, otherwise the seeds will not turn out nice and crispy.
The next day
- Preheat oven to 275° F.
- Scoop the seeds into a medium sized mixing bowl.
- Add to the bowl oil, salt, smoked paprika, onion, and garlic powder.
- Stir until everything is coated.
- Prepare a baking sheet with parchment paper.
- Pour the seeds onto the baking sheet, spreading the seeds in a single layer.
- Place the baking sheet into the oven and bake for about 45 minutes.
- Checking and stirring after about 25 minutes.
- Once the seeds are roasted to a light golden brown and crisp, remove from the oven to cool on the baking sheet.
- Pour the cooled seeds into a canning jar to store.
- Store in a tightly sealed canning jar for a few days or if storing for a week, place into the refrigerator or for longer storage throw into the freezer.
