Introduction

Roasted pumpkin seeds are a delicious, crunchy snack that’s easy to make and packed with nutrients. This recipe is a fantastic way to use the seeds left over from carving or cooking a pumpkin. Whether you like them sweet, savory, or spicy, roasted pumpkin seeds can be customized to suit any flavor preference.

Ingredients Overview

Pumpkin Seeds: Fresh seeds from any variety of pumpkin work well, but make sure to clean and dry them thoroughly before roasting.
Olive Oil: Helps the seeds roast to a crispy texture and enhances the flavor of any seasonings.

Salt: Basic seasoning that highlights the natural nuttiness of the seeds.
Spices: Feel free to experiment! Popular options include smoked paprika, chili powder, cinnamon, or garlic powder.

Step-by-Step Instructions

Clean the Seeds: Remove seeds from the pumpkin, rinse, and separate them from the pulp.

Dry the Seeds: Pat the seeds dry with paper towels for the best roasting results.
Season: Toss with olive oil, salt, and your favorite spices.
Roast: Bake in the oven until golden and crispy.

Equipment

Baking Sheet: For spreading the seeds evenly so they roast properly.
Mixing Bowl: Ideal for tossing the seeds with oil and spices.
Paper Towels: For drying the seeds, which helps them roast more evenly.

Ingredients

1 cup fresh pumpkin seeds, rinsed and patted dry
1 tablespoon olive oil
1/2 teaspoon salt

Optional seasonings: 1/2 teaspoon each of smoked paprika, chili powder, cinnamon, or garlic powder

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Seeds: Place the cleaned and dried seeds in a mixing bowl. Add olive oil, salt, and any desired seasonings. Toss to coat evenly.

Spread and Roast: Spread the seeds in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Cool and Enjoy: Let the seeds cool slightly before eating. Store any leftovers in an airtight container.

Presentation Ideas

Serve in Small Bowls: Perfect for parties or as a snack.

Add to Salads: Sprinkle roasted pumpkin seeds on salads for a crunchy, nutritious boost.
Use as Soup Garnish: They’re a great topping for pumpkin or butternut squash soup.

Recipe Tips & Frequently Asked Questions

How do I store roasted pumpkin seeds?
- Store them in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.
Can I use different oils?
- Yes, any neutral oil like avocado or coconut oil works well.

What if my seeds are still chewy?
- Extend the roasting time by a few minutes, checking often to avoid burning.
Can I roast seeds from any type of squash?
- Absolutely! Butternut, acorn, and other squash seeds can be roasted using the same method.
How can I make them sweeter?
- Add a sprinkle of cinnamon and a pinch of sugar or honey before roasting for a sweet version.

Enjoy these versatile, roasted pumpkin seeds as a tasty snack or as a crunchy addition to your favorite dishes!