As the leaves turn and the air gets crisp, there’s nothing quite like the joy of cooking with pumpkins! One of my favorite fall traditions is making Roasted Pumpkin Seeds. Not only are they a delicious and healthy snack, but they also make use of every part of the pumpkin. Plus, they’re a fantastic way to get the family involved in the kitchen! If you’re looking for easy pasta recipes or quick family dinners, this roasted pumpkin seeds recipe is a perfect addition to your repertoire. Let’s dive into this simple step-by-step guide to making perfect roasted pumpkin seeds!
Why You’ll Love This Recipe
- Healthy and nutritious snack option
- Customizable with your favorite seasonings
- Perfect for fall gatherings or cozy nights in
- Easy to make with just a few ingredients
- Great way to involve kids in cooking
Ingredients
To make these delightful roasted pumpkin seeds, you’ll need the following ingredients:
- 1 cup pumpkin seeds
- 1 tablespoon butter, melted (or olive oil)
- Kosher salt
- Optional seasoning: garlic powder, chili powder, cumin, black pepper, bagel seasoning, etc.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Follow these simple steps to create your own roasted pumpkin seeds:
- HEAT OVEN to 300F/150C. Line a baking sheet with foil or parchment paper.
- EXTRACT PUMPKIN SEEDS: Cut the top off the pumpkin. I scrape the sides with a spoon or ice cream scoop and take out pumpkin guts (pulp) and seeds with my hands. If starting with a small pie pumpkin, cut it in half. It’s okay to leave a little pulp on for extra flavor. Let the seeds sit out a bit to dry or pat them well with paper towels.
- PREPARE SEEDS: Combine the butter (or oil), salt, and dry seeds. Add any other seasonings if desired. Mix to coat well. Lay out seeds in a single layer on the prepared baking sheet.
- ROAST PUMPKIN SEEDS: Roast seeds for about 45 minutes or until golden brown. Stir halfway through roasting. Enjoy your healthy snack! Let cool completely before storing.
Pro Tips for Making the Recipe
Here are some tips to ensure your roasted pumpkin seeds turn out perfectly:
- For a more intense flavor, try soaking the seeds in salt water for a few hours before roasting.
- Experiment with different seasonings! I love using garlic powder and chili powder for a savory kick.
- Make sure to spread the seeds out evenly on the baking sheet to ensure they roast evenly.
- Keep an eye on them towards the end of the roasting time to prevent burning.
How to Serve
These roasted pumpkin seeds are incredibly versatile! Here are some serving suggestions:
- Serve them in a bowl as a crunchy snack while watching your favorite movie.
- Sprinkle them over salads for added texture and flavor.
- Use them as a topping for soups or creamy garlic pasta dishes for a delightful crunch.
- Incorporate them into your weeknight dinner ideas for a nutritious boost!
Make Ahead and Storage
Roasted pumpkin seeds can be made ahead of time and stored for later enjoyment. Here’s how:
- Once cooled, store the seeds in an airtight container at room temperature for up to a week.
- For longer storage, keep them in the refrigerator for up to a month.
- These seeds also make a great addition to homemade trail mix or as a topping for 30-minute meals.
So there you have it! A delightful and healthy snack that’s perfect for fall. I hope you enjoy making these Roasted Pumpkin Seeds as much as I do. And if you’re looking for more delicious recipes, check out my Garlic Butter Beef Bites or Beef Stir Fry for quick family dinners. Happy cooking!
Easy Roasted Pumpkin Seeds Recipe (Step by Step)
Ingredients
Method
- Preheat oven to 300°F (150°C) and line a baking sheet with foil or parchment.
- Extract and dry pumpkin seeds from the pumpkin, then combine with melted butter, salt, and seasonings.
- Spread seeds in a single layer on the prepared baking sheet.
- Roast for about 45 minutes, stirring halfway, until golden brown. Cool before serving.