When carving pumpkins or squash, don’t throw away the seeds. Instead, use this step by step photo tutorial how to roast pumpkin and squash seeds, that makes a healthy delicious snack.
How to Roast Pumpkin Seeds
Sometimes I have to catch myself when I’m in a hurry, especially when it comes to cleaning out pumpkins and squash. Besides the delicious meat from these two winter squash types, it’s the seeds that get overlooked.
These little morsels are packed with nutrients and when roasted become a healthy snack or garnish.
You won’t believe how easy it is make them. Really, it takes but a few minutes of prep and some baking time to reap the benefits.
RELATED: 11 Benefits of Pumpkin Seeds
So the next time you carve a pumpkin or squash, don’t forget to set the seeds aside and roast them.
Step by Step Instructions
First, remove the pulp from around the seeds.
Rinse them well.
And, dry them, so that they will bake well.
And, sprinkle on your favorite spices, sweet or savory.
Finally, bake in a preheated 375 degree F oven for about 20 minutes or until the seeds turn golden brown.
You’ll want to flip them over half-way through the baking process so that both sides get nice and crisp.
Once you see that they’ve turned that beautiful golden color, remove from the oven. Keep in mind that the pumpkin and squash seeds will continue to cook if left on a hot baking sheet, so slide them off into a bowl and allow them to cool.
Then, once cooled completely, store in a tightly sealed container.
Uses for Roasted Pumpkin and Squash Seeds
Besides eating, here are some more ways to enjoy your roasted pumpkin and squash seeds:
• toss in a salad
• garnish soup
• make pesto
• add to muffins
• use in candy
Pretty easy, huh? Now that you know how to roast pumpkin and squash seeds, time to tackle some delicious pumpkin recipes. Happy Cooking!
For more seasonal recipe ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Roasted Pumpkin and Squash Seeds Recipe
- 2 cups fresh pumpkin seeds cleaned and dried
- 3 tbsp butter melted, or 2 tbsp extra virgin olive oil (optional)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper or Fajita spice mix (optional)
- Preheat oven to 350 degrees F.
- Rise and dry your pumpkin seeds, making sure that you remove all of the pulp.
- On a baking sheet, use a Silpat or parchment paper.
- Lay out the pumpkin seeds in a single layer.
- Drizzle the seeds with melted butter.
- Using a “pinching” method, sprinkle the rest of the spices evenly over the pumpkin seeds.
- Place in the oven and bake.
- Half-way through, stir or flip the seeds over for even browning.
- Bake for approximately 35-40 minutes.
- Once lightly golden, remove from oven and allow to cool.
- Store in a tightly sealed container to keep the seeds fresh up to two weeks.