Roasted Pumpkin Seeds
Total Time
65 minutes
Prep Time
30 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
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Preparation
Step 1
Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
Step 2
Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
Step 3
Toss with a few sprinkles of chili powder and serve.
Step 4
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Chef's notes
Give the seeds time to dry. If your seeds are still damp when you put them in the oven, they won’t crisp up as they bake. Make sure to allow them to dry fully before you start to roast them.
Spice them up! Want to take your roasted pumpkin seeds to the next level? Spice them up with smoked paprika, chili powder, curry powder, or any spice blend you love.
Think outside the pumpkin. Classic jack o’lanterns aren’t the only squash that have good seeds for roasting! You can roast and eat the seeds from any type of winter squash – butternut, delicata, acorn, kabocha, etc.
