Carving a pumpkin? Don’t throw away the seeds. Roasted pumpkin seeds are one of the easiest, tastiest fall snacks you can make, and the whole process takes about 45 minutes from pumpkin to plate. Kids love scooping out the seeds, and the roasting part makes the whole kitchen smell like autumn.
Prep Time: 15 minutes
Cook Time: 30-45 minutes
Total Time: 45-60 minutes
Servings: 4
Difficulty Level: Easy
Ingredients
- 2 cups pumpkin seeds (from 1 medium pumpkin)
- 1 1/2 tablespoons vegetable oil or olive oil
- 1 teaspoon salt
Allergy notes: This recipe is naturally gluten-free, dairy-free, and nut-free.
Substitutions:
- Use melted butter instead of oil for a richer flavor.
- Try different seasonings: garlic powder, cinnamon and sugar, ranch seasoning, or chili powder.
- Any winter squash seeds work, not just pumpkin. Butternut squash, acorn squash, and spaghetti squash seeds all roast well.
Tools
- Colander or strainer
- Paper towels
- Mixing bowl
- Baking sheet
- Oven
Steps
- Scoop out the seeds. Cut open your pumpkin and scoop out the seeds and stringy pulp with a large spoon. Don’t worry about getting every string off the seeds right now.
- Rinse the seeds. Place the seeds in a colander and wash them under warm running water, using your fingers to separate the seeds from the pulp and strings. Spread the clean seeds on a paper towel and pat dry.
- Season the seeds. In a bowl, toss the dry seeds with the oil and salt until evenly coated.
- Spread on a baking sheet. Arrange the seeds in a single layer on a baking sheet. Don’t pile them up or they won’t crisp evenly.
- Roast. Bake at 250 degrees Fahrenheit for 30 to 45 minutes, stirring every 10 to 15 minutes so both sides get golden. The seeds are done when they’re lightly browned and crunchy.
- Cool and eat. Let the seeds cool on the baking sheet for a few minutes. They’ll get crispier as they cool.
Grownup help needed: Using the oven, cutting the pumpkin, and handling the hot baking sheet.
