How To Roast Pumpkin Seeds
Learn how to make roasted pumpkin seeds for the perfect fall treat! Don't waste pumpkin seeds instead make this easy, healthy snack your whole family will love.
Ingredients
- 2 cups pumpkin seeds or what you get from 1 pumpkin
- 2 TBS. olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
Instructions
- Preheat oven to 350F (177C)
- Cut your pumpkin in half and scoop out the seeds and strings.
- Place the seeds into a colander and rinse under cold water to remove the pulp from the seeds.
Spread the seeds out onto a towel to dry. - Once the seeds are dry place them in a medium-sized mixing bowl and add the olive oil or melted butter and toss to coat. Then add the salt, pepper, garlic powder, and paprika and toss on until the seeds are coated.
- Spread onto a baking tray lined with parchment paper and roast for 15 minutes or until the seeds are golden brown and have a nutty scent. Stir the seeds every 5 minutes to help them roast evenly.
- Remove from the oven and let cool before serving.
Notes
- Store roasted pumpkin seeds in an airtight container for 3-4 months in a cool, dry place. For longer storage freeze in freezer bags removing as much air as possible.
- Melted butter can be substituted for olive oil but watch the seeds carefully for burning.
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.