Don't just throw away the leftover pumpkin seeds that you use to make pies on Thanksgiving or to decorate your house or yard in autumn! Roasted pumpkin seeds are a nutritious snack, high in protein and minerals. They make a nice substitute for nuts for snacking or can be combined with other foods in trail mix. This recipe can be doubled or tripled to roast the seeds of more than one pumpkin, but always roast seeds in only one layer.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- Seeds of one pumpkin
- 2 Tbsp olive oil (or oil of choice)
- Preheat oven to 350 F.
- Line a cookie sheet, large enough to accommodate all pumpkin seeds in one layer, with aluminum foil or parchment paper.
- Toss pumpkin seeds and olive oil in a bowl until seeds are thoroughly covered. Spread seeds on prepared cookie sheet. Salt seeds generously.
- Roast seeds for 15 to 20 minutes, or until the edges of the seeds are just starting to get brown and seeds are crunchy. Taste and salt again, if desired. Serve immediately, or store at room temperature in an airtight container. They should keep for a week or more, though they'll likely be gone much sooner.
Variations: Looking for a twist on traditional pumpkin seeds? Sprinkle pumpkin seeds with a little curry powder, brown sugar, or powdered ginger along with salt before you put them in the oven.