How to Roast Pumpkin Seeds
Roasted pumpkin Seeds are one of my favourite fall treats and are a fun way to get the kids involved in the kitchen. We started this morning with gutting our pumpkin. Keira wasn’t too thrilled at the idea of getting “yucks” all over herself so this job got relegated to me. She couldn’t wait to start helping me cook so she could “mixing it”.
The first step in pumpkin seed making though is separating all the seeds from the pumpkin guts. This again was my job. You then want to rinse the seeds well and I like to dump them onto a dry kitchen towel just to remove any excess water without actually drying them. Don’t forget to pre-heat your oven to 350 degrees F.
The fun part is next.. lay them out on a baking sheet and sprinkle with a tablespoon of olive oil and then as much or as little seasoning salt as you want.
Then you can get down to tossing it to coat them all evenly. This is also known as “mixing it”. This was Keira’s job.
Throw it in your pre-heated oven for about 10-15 minutes or until they start to get a nice golden brown. You may need to stop them part way through to toss them again.
Allow to cool and then enjoy!
How easy is that?
You can also use this method with other Winter Squash for a similar result. I find that other Squash are a bit harder to get the seeds from and of course never contain quite as many as a nice big pumpkin but even still in a pinch during a craving they work quite well!
Another trick, if you have time, is to blanch the seeds quickly in salted water prior to seasoning. This helps keep them crunchy instead of chewy.
Roasted Pumpkin Seeds
Ingredients
- Pumpkin Seeds
- 1 Tbsp Extra Virgin Olive Oil
- Seasoning Salt
Instructions
- Preheat Oven to 350 degrees F
- Clean and Rinse Pumpkin Seeds
- Lay on a Tea Towel to remove excess water
- Toss with EVOO and Seasoning Salt
- Bake on a Baking Sheet for 10-15 mins
- Allow to cool
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
I have tried to make these for many years but I guess I don’t get enough of the pumpkin guts off. Looking forward to trying again this year with the grandkids
I always enjoy hearing about how other people roast pumpkin seeds. A friend of mine boils them for 10 minutes first….I don’t understand why, but she swears by it. She also uses paprika. Kinda interesting I guess.
Yours look yummy!
I normally boil mine too actually, it makes them crisper. It’s not necessary though, they are still nice without that step.
Those look delicious! Too bad I’m allergic to pumpkin seeds or I would be all about this!
Yum! One of my favorite treats around Halloween for sure 🙂
Thanks for the recipe, mimineurned out delicious!
Thanks for the recipe, mine turned out great!!
Love roasted pumpkin seeds! I actually have never heard the tip of boiling them first to keep them crunchy, I am going to have to remember that!
Thanks for the recipe! I am just in the process of roasting our pumpkin seeds and was looking for a recipe to try!
THANK YOU!! I have a big pan full of pumpkin seeds and was wondering how to roast them. Every year, my seeds always don’t turn out so well so no one eats them!
yours and everyone else’s always looks so good, I don’t know what I do wrong, but they never turn out, guess I just have to try again!!
Yes, that actually seems pretty easy!
We’ve never roasted our own pumpkin seeds before so this is very helpful! Thanks for sharing
These look so yummy! We used to always do this!
Thank you. I am going to make these when I carve my jack o’lanterns!