How I Roast my Pumpkin Seeds

Yummmm Salty, Crunchy Pumpkin Seeds…….is there anything better? It should be a crime to just throw away the pumpkin seeds when you carve your pumpkin, it does take a little time to sort through all the pumpkin guts but so worth it.

The way I make my seeds is super simple, I’m sure there are lots of yummy seasonings you can add to yours but I like mine just roasted and salted. I’ll show you how I roast my pumpkin seeds. Just a warning, you can get a stomach ache from eating too many, trust me I’ve done it.

The first step is to separate the seeds from all the guts in the pumpkin. I’m very meticulous about getting every seed clean so it takes some time. If you don’t like touching slimy stuff, I’m not quite sure what to tell you, gloves maybe?

Since we are talking pumpkins you might like these pumpkin related articles:

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The Best Pumpkin Bread Year Round

Other uses for Pumpkins besides Jack-o-lanterns

Wash your seeds really well, and spread on a cookie sheet, add enough water to cover all of them and sprinkle salt.
You can roast them faster at a higher temperature but I leave mine in the oven overnight at a super low temperature, like 150 or less. In the morning all the water is evaporated and they are beautifully toasted and crunchy. Easy peasy lemon squeezy right?

Did you know you can roast other seeds besides pumpkin, you can roast butternut or spaghetti squash seeds. They are smaller but you still follow the same recipe. Add so garlic salt or paprika to give it a different flavor. We eat lots of squash in the fall, so we don’t have to wait for Halloween to have our roasted seeds.

If you want to learn more great hacks and recipes we have a ton of great articles to read:

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