One of my favorite things to do in the fall is make roasted pumpkin seeds. Whether you're scooping out the seeds from your carving pumpkin or making your own Pumpkin Purée, this recipe works for any pumpkin variety! Or even squash. Since pumpkins are only available around Halloween to Christmas, squash can be utilized all year round in any squash with seeds.
Larger and smaller pumpkins or squash may have slightly different cooking times. But the difference here is only slight. This is a quick recipe. The smallest and largest of gourd seeds typically roasts in about 5-10 minutes.
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What to Make w/ Roasted Pumpkin Seeds
A lot of the time I will eat all of the roasted pumpkin seeds before they make it into a dish! But, if you can figure out how not to consume all of them, they're great window dressing on savory meals. Pumpkin seeds can be sprinkled on top of curries, quinoas, and salads. They give a nice crunch, particularly when paired with softer ingredients. Also feel free to substitute squash seeds. They roast just as easily and are just as delicious.
Roasted pumpkin seeds make the ideal snack. They're delicious, nutritious, and a great thing to eat on the run. A lot of the time people forget about roasting the seeds. It's easy to remember with a carving pumpkin because the seeds are enormous. But don't forget about your smaller pie pumpkins! I never cook a pumpkin or squash without scooping out and roasting the seeds. They may actually be my favorite part. I sometimes roast more pumpkins than I know what to do with just because I've run out of seeds too quickly and am craving more!
Baking Sheet (or oven-safe skillet or baking dish)
Oven
Ingredients
seedsofpie pumpkin(or squash)
1tbsp.olive oil
dashsalt
dashpepper
Instructions
Preheat oven to 375 degrees Fahrenheit.
Cut pumpkin in half and remove stem.
Using a spoon, scoop out the innards to remove all of the seeds and stringy pieces.
Separate the seeds.This can be kind of tedious, but stick with it. The "guts" are still edible, but can be texturally unpleasant and burn faster than the seeds. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds!
Add seeds to a bowl and sprinkle with olive oil, salt, and pepper.You want just enough oil to coat them, but not drown them. You're roasting, not deep frying here! You can also do this directly on the baking sheet. Just be careful not to over oil them. You're roasted the seeds, not deep frying them!The exact amount of salt and pepper also depends on the amount of seeds and personal preference. You can always add more after roasting if you under season it.
Spread across a baking sheet so that the seeds aren't touching too much.I will pat my fingers across the seeds to rapidly separate them. It's almost like trying to flatten the pile. The seeds will just slide away from one another. It's alright if they're touching, just not on top of one another.
Roast the seeds for 6-8 minutes, or until just golden brown.
Remove from the oven and immediately the seeds or remove from the baking sheet entirely to let cool.They will continue to cook slightly on the baking sheet. So, if you don't mind them a little crisper, leave on. If they're definitely done or even overdone slightly, remove from the baking sheet as soon as possible!
Tips, Tricks, & Notes
The exact temperature of roasted pumpkin seeds isn't that important. I often roast them when I'm making another dish that requires pumpkin. Anything between 350 and 450 degrees is fine. Just keep a good eye on them! Seeds are best roasted quickly. Too low a temperature will dry them out. And too high a temperature can make it easy to burn them. There's about a 30 second difference between perfectly roasted and burnt.
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