How to roast pumpkin seeds

(or any squash seed)

We love any type of roasted seed. Chock-full of antioxidants and protein (and waaayyyy. cheaper than nuts), we throw them on top of our salads, sprinkle them on creamy soups, and stir them into your yogurt; basically we add them anywhere we need a crunch.

Those leftover seeds from your pumpkin carving party or roasted butternut squash are easy to turn into a delectable topping/snack, and since there’s no knife-work involved, this is a great recipe to enlist your kids’ help. Steps are outlined below, but feel free to modify the seasonings as you like - add a pinch of brown sugar for sweeter seeds, or a lil paprika or chile powder to spice things up. You could also lean into the season and toss your seeds with pumpkin spice.

Remove the Seeds

Using your hands or a large metal spoon, scoop out the seeds from your pumpkin or squash.

Wash and Dry Seeds

Add the seeds to a colander or strainer (pro tip: a salad spinner makes drying the seeds a cinch), and rinse thoroughly to remove the pulp and fiber - don’t worry too much about stray bits clinging to your seeds. Then, dry the seeds as much as possible in your salad spinner or in a towel - you can also leave spread them on a sheet pan and leave them uncovered in the fridge for a bit, which will dry them out.

Season the Seeds

Preheat your. oven to 350°F. Then, on a lightly oiled or parchment lined sheet pan, toss the seeds with a generous drizzle of grapeseed or olive oil, a pinch of salt and black pepper, and any other spices you’d like (how much oil and seasoning you use will depend on how many seeds you have, but the seeds should be evenly coated - but not drowning in oil - and should feel grainy to the touch after seasoning). Spread the seeds evenly on your sheet pan(s).

Roast the Seeds

Roast your seeds for ~12 - 15 minutes, stirring the seeds every 5 minutes or so. The seeds are done when they’re golden brown and crunchy.