Roasted Pumpkin Seeds!!! That’s right. These things are addicting.
My kiddos BEG for these things every year when we get down to pumpkin carving and EVERY year I have to stop and think about the oven temperature and all the detail kinds of things. I mean, I dunno about you, but I only hack up pumpkins in the fall. So it’s good to have a reference all in one place.
If you’re like me and need a reference come pumpkin season, file this easy set of instructions away for later.
Tips:
- It helps to dry the seeds out overnight. I rinse mine and scrub the pumpkin goo off in a big colander. Then I lay them in a single layer between 2 clean kitchen towels.
- I use olive oil in this recipe because it’s fast and simple and heart healthy. BUT. Butter is also deeeelicious. A blend of half butter & half olive oil is a great bet.
- Get creative with toppings!! A little kosher salt and a tiny shake of garlic powder is savory & traditional but I also really like to toss mine in cinnamon sugar!
- You can add roasted pumpkin seeds to this delicious granola recipe.
How to Roast Pumpkin Seeds
Prep time
Cook time
Total time
Be sure to give your pumpkin seeds ample time to dry after washing and before roasting! Overnight is best!
Author: Heather Tullos
Serves: many!
Ingredients
- pumpkin seeds
- olive oil
- kosher salt
- all the toppings you like!
Instructions
- Preheat the oven to 300.
- Wash the pumpkin seeds.
- Dry the pumpkin seeds. Drying them overnight is even better.
- Toss the pumpkin seeds with enough olive oil to coat them. Spread them evenly in a single layer across a baking sheet.
- Sprinkle with kosher salt and garlic powder.
- Roast in the oven stirring occasionally for 45 minutes to an hour.
- Eat the pumpkin seeds!
If you LOOOVVVVE fall as much as I do you might also like these recipes…
