Roasted Pumpkin Seeds
Roasted pumpkin seeds make for the perfect healthy snack, salad topping, or delicious addition to so many more fall recipes!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Snack
Cuisine: American
Keyword: pumpkin recipe, pumpkin seeds, roasted pumpkin seeds
Servings: 8 servings
Carve open a circle at the top of the pumpkin and remove the stem.
Scoop the seeds from your pumpkin. A large spoon or ice cream scoop helps to remove the seeds from their stringy fibers.
Place the seeds in a colander, and wash with water. Then, place that colander over a bowl of water to remove the stringy pumpkin fibers from the seeds, using your hands. The seeds will naturally rise to the surface.
Use a kitchen towel to pat the seeds completely dry.
Preheat your oven to 350F/175C. Transfer the cleaned pumpkin seeds to a baking sheet and spread them out. Toss with olive oil and sea salt. You can also add your favorite spices (see spice options listed above).
Roast the seeds for 15-20 minutes, stirring every 5 minutes to prevent burning, until they're golden in color.
Remove them from the oven, allow them to cool for a minute or two, then enjoy!
- To store: if you're planning to eat them within a month, just store them in an airtight container at room temperature. Anytime after that, store in the fridge for up to 3 months.
- To freeze: store in a freezer safe bag or container for up to 6 months. When you're ready to use, just thaw in the refrigerator overnight. Then pop them in the oven for about 10 minutes or until warmed through.
- Note: Small pumpkin seeds may cook faster than larger ones, so do keep an eye on them in the oven.
Calories: 76kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg