Roasted pumpkin seeds are a must when in season. They are so easy to make, nutritious and delicious!
Preheat oven to 375 degrees F.
Cut and scoop: If using a sugar pumpkin, cut in half, scoop seeds out using a good-sized spoon and discard any orange flesh. If using a large carving pumpkin, cut a circle about 2 – 3 inches away from and around the stem, remove top and scoop out.
Rinse and dry: Place seeds in a colander and rinse well removing any small pieces of pumpkin. Dry excess water from pumpkin seeds using a dish towel or laying the seeds between a few sheets of paper towels.
Season: Place seeds on rimmed baking sheet, add a small glug of olive oil and toss the pumpkin seeds until well coated. Spread evenly in a single layer on the baking sheet and sprinkle with salt and any other desired spices or herbs.
Roast: Place in oven on the middle rack and bake for 20 – 30 minutes, depending on your oven, shuffling the seeds every 7 minutes or so. After 20 minutes, keep a close eye on them, as they can burn fast if cooked too long. You may hear some crackling and popping, this is normal. I would tend to suggest going the extra time as long as seeds are not burnt, especially for larger seeds.
Once done, let cool for 10 minutes and enjoy!
For savory sprinkle with any single or combo of these: garlic powder, onion powder, black/white pepper, chipotle, chili powder, cayenne, cumin, old bay, garam marsala, smoked paprika or curry. Use combos at your own discretion.
For sweet add cinnamon and sugar while omitting the salt.
This recipe works well with all pumpkin and squash seeds like delicata, acorn, butternut, etc.
NUTRITION FACTS ARE CALCULATED USING 1 CUP PUMPKIN SEEDS