Roasted Pumpkin Seeds
It is pumpkin season and who doesn’t love everything pumpkin? I know I do. So when you carve your pumpkin or make a delicious pumpkin dish don’t throw away the seeds. Have you ever tried roasting them yourself? It is super easy, delicious and the best way to take advantage of the whole pumpkin. Talk about zero waste life hacks.
You can do this with any edible pumpkin or winter squash. I have tried it with butternut squash, acorn squash and for this recipe pumpkin. So next time you make butternut squash soup or stuffed acorn squash, don’t forget to use the seeds as well. You can easily pop them in the oven while you are waiting for the dish to finish cooking.
A few weeks ago I got a beautiful pumpkin on our fun weekend trip to the poconos. Last night my husband carved it using my new 50 shades of avocado logo, just in time for halloween. Having tons of pumpkin seeds on hand, I decided to write down this recipe today so that you can all take advantage of these delicious roasted pumpkin seeds as well.
This roasted pumpkin seed recipe is super easy and you only need 3 ingredients
- pumpkin seeds
- cooking oil of your choice
They are a super delicious healthy snack and you can enjoy them just like that. Another way to use these roasted pumpkin seeds is to add them to your favorite salad, or sprinkle them on a warming winter soup as a garnish. Cooking time will be around 30 minutes depending on how crispy you like them.
This recipe will be yet another reason to love fall.
Now I would like to hear from you. How did you like these roasted pumpkin seeds and do you have any questions? Leave a comment in the section below.
Roasted Pumpkin Seeds
- pumpkin seeds (from one pumpkin or squash)
- avocado oil or your cooking oil of your choice
- sea salt
- Preheat oven to 350 degree.
- Place pumpkin seeds in a strainer and wash under running water. Remove all the stringy parts that are left over from the pumpkin. Drain excess water.
- Coat a small baking sheet with your cooking oil of choice. Place pumpkin seeds evenly on baking sheet. Add salt.
- Bake for about 30 minutes or until crispy and golden brown. If your seeds are smaller (butternut squash or acorn squash seeds) the baking time will be shorter. Turn every 10 minutes (and check if small seeds are ready). Add extra oil if pumpkin seeds are getting too dry.
- Add additional salt if necessary.
- Enjoy as a snack or use as garnish for a salad or soup.