Roasted pumpkin seeds are easy to make after carving your Halloween pumpkin. Golden-brown and salty, they’re delicious as a snack or to add to soups and salads.
Oh I do love pumpkin season. Pumpkin lattes, pumpkin muffins, pumpkin cookies, and of course, roasted pumpkin seeds. With Halloween eve upon us, we carved our pumpkins today, and roasted up the seeds for a healthy snack for the kids to nibble on. It’s so easy and a fun activity to do at home or with the kids in your daycare.
Although they’re small, pumpkin seeds are packed with nutrition, so hopefully they’ll offset some of the not-so-healthy snacking that the kids when they come home from trick-or-treating.
We don’t get fancy with our pumpkin seeds, so our recipe is very basic. If you’re looking to add spice and flavour to your seeds, here are 16 great pumpkin seed recipes to inspire you. Personally, I think the garlic-parmesan and the salted caramel ones sound divine.
Here’s our simple pumpkin seed recipe to get you started.
Ingredients for roasted pumpkin seeds:
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- pumpkin seeds
- olive oil (or butter, vegetable oil, canola oil etc.)
- Sea Salt
How to roast pumpkin seeds:
- In a colander, rinse the seeds under cold water to remove the pumpkin pulp.
- Pat your seeds dry and transfer them to a bowl.
- Drizzle with olive oil, and give them a stir until they’re all coated. Go easy on the oil. A little goes a long way.
- Sprinkle your seeds with salt, stir well, and spread in a single layer on a baking sheet.
- Bake at 350ºF for 20-30 minutes, stirring at the half-way mark.
Keep an eye on your seeds while they’re roasting, and watch for them to become a beautiful, golden brown. They can burn quickly if you don’t keep an eye on them.
Your seeds will be extremely hot just out of the oven. You may hear them sizzling and popping, so give them a few minutes to cool down. I know. It’s torture. They smell soooo good.
If you love a little sweet with your salty, toss a handful of these in with your pumpkin seeds.
Candy Corn & pumpkin seeds. What an amazing combination!
Golden-brown, salted roasted pumpkin seeds are easy to make and packed with nutrition. Delish as a snack or in soups and salads.
- 2 cups pumpkin seeds
- 1-2 tsp Olive Oil
- dash Sea Salt
In a colander, rinse the seeds under cold water to remove all pulp.
Pat dry or swirl a paper towel around in the colander for a minute or two to absorb the water.
Transfer the seeds to a bowl and drizzle with olive oil.
Sprinkle with salt and stir well.
Spread in as single layer on a baking sheet.
Bake at 350ºF for 20 minutes, stirring at the halfway mark.
Oven temperatures vary so keep an eye on your seeds. Remove them from oven when they reach a golden brown as they can burn quickly.
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