Roasted Pumpkin Seeds
Happy Halloween! It’s pumpkin carving time. When you are carving out that pumpkin do not throw out those seeds! Roasted with a little olive oil, salt and a pinch of cayenne pepper, they make for a healthy, crunchy snack; or garnish to any soup or salad!
Prep Time: 5 minutes Cook Time: 15-20 minutes Total Time: 25 minutes Makes: varies
- Raw pumpkin seeds, as many as you can collect from your pumpkin(s)
- olive oil
- pinch of cayenne pepper or chili pepper (optional)
- Preheat oven to 350 F
- When cleaning out your pumpkin remove the seeds and place in a medium size bowl. Fill bowl with water to cover the seeds and remove any stringy pumpkin guts. Thoroughly rinse seeds and drain water.
- Pat seeds dry with a tea towel, or let air dry.
- Drizzle with oil olive until seeds are coated. 1-2 tsps should do the trick, but it will depend on how many seeds you are able to collect.
- Salt to taste. Add a pinch of cayenne or chili pepper (optional)
- Line a baking sheet with parchment paper. Spread seeds evenly in a single layer on the baking sheet.
- Roast for 10 minutes and then stir with a spatula. Continue roasting for another 10 minutes or so, or until the seeds are lightly golden in colour. Remove from the oven, let cool and enjoy!
- I use this exact same recipe to roast squash seeds from my butternut or acorn squash. Since the seeds are smaller, reduce the cooking time to ensure they do not burn.
- I enjoy my seeds roasted simply with olive oil and salt, while my husband enjoys the added kick of cayenne, but feel free to play around with any of your preferred spice flavours, including cumin and curry which work well, or sweeten them up with brown sugar and cinnamon!
With love from my kitchen to yours, Bon Appétit!