How to Roast Pumpkin Seeds
Roasted Pumpkin Seeds have always been a staple in my house. Ever since I was little I have memories of my mom roasting pumpkin seeds. It wasn’t Halloween without them!
It’s a tradition my mom started and I continue it with my kids. I will show you exactly how easy it is to roast your own pumpkin seeds at home. Not sure if you’ve tried roasted pumpkin seeds but they are really good! Way better than the store-bought ones.
I have so many fond memories from when I was a kid. On the way to my dad’s, we always stopped at the gas station to pick up treats for the weekend. I would often pick pumpkin seeds as one of my treats. I remember the store-bought ones being really salty.
Store-bought seeds were not the same. They were good but not as tasty as the ones we’d roast ourselves. Unfortenly those ones only came once a year. Well, that’s what I thought as a kid. Now I know you can also roast squash seeds and they are just as delicious!
I think you’re going to love these roasted pumpkin seeds.
That’s why I wanted to share my easy recipe. Sure I’ve tried making different kinds but for some reason, I always go back to making them this way. It’s simple and a classic. Maybe I like them because they taste like they did when I was a kid.
As I said this recipe is simple. It’s one you’ll remember with only a few ingredients. You’ll only need pumpkin seeds, olive oil, salt, and pepper. The most important thing is you need to save those seeds. Yes, it can be hard to separate the seeds from the guts when carving your pumpkins but once you taste them you’ll realize it’s all worth it!!
When we carve pumpkins I’m always the one to save the seeds. I am the designated seed saver 😆, and I don’t mind one bit! Because if I didn’t do it I’m not sure who would. Even though my kids are starting to ask for the roasted seeds so I’m pretty sure they would save them too.
Hopefully, you all had a fun Halloween.
You’ve either already carved your pumpkins and have a pile of seeds or you still need to cut into your pumpkins for seeds. Hey, I’ve been in both situations. I remember not having time to carve pumpkins but opening them just for seeds. Sometimes we just don’t have the time. Let me go over what you do with those seeds…
Most important…Your seeds and guts should be separated.
First, you’ll want to rinse them through a strainer and add them to a large bowl. Fill up the bowl with water and add a handful of salt and mix it together. You will want to soak them in salt water for 1 day. Waiting is the hard part! Oh and don’t worry about measuring the salt, just add a large handful to the bowl, mix and cover with saran wrap.
You’ll want to rinse them again before cooking.
If you’ve left them for a couple of days it’s ok but just don’t leave them on the counter for too long or they will become a science experiment 😆. If you do leave them a little too long or past a day or two just re-rinse and repeat the process. I know sometimes we can get busy and forget they are waiting to be roasted.
Now it’s the best part, it’s time to roast your pumpkin seeds.
-Grab a sheet pan, tin foil, olive oil, and salt & pepper.
-Preheat your Oven to 350.
-First, you’ll need to line your sheet pan with tin foil. This will make for easy cleanup!
-Next, add enough seeds to cover the pan. Spread them out evenly.
-Drizzle on some olive oil. Toss them to make sure they are coated.
-Lastly, sprinkle with salt and pepper, and now they are ready for the oven.
You will be cooking them for approx. .20-22 mins. You’ll need to check them to make sure they are dry, not wet. Some of your seeds should have a golden color but not be burnt! Next, remove them from the tin foil and store them in a zip lock baggie or a Tupperware container. Enjoy!!
I’m so glad I finally got to share one of my favorite recipes with you. These roasted pumpkin seeds are something I make every year, I just can’t go without them! I really hope you enjoy making these roasted pumpkin seeds and sharing them with your family!
Learn. Garden. Cook. Repeat.