Fall is truly one of my favorite seasons. The colors, crisp air, earthy smells, and comfort food. This is the time of year when winter squashes are ready for harvest. Your pumpkin, acorn, butternut, hubbard, and so on. Winter squashes are so versatile, making great additions to soups, stews, casseroles, and as a simple side dish. However, one of my favorite parts of these squashes is the seeds.
It is a tradition in our house during pumpkin carving to roast the seeds. Even with my kids, who are now young adults, we love to get a pumpkin for the seeds. Roasted pumpkin seeds are easy to do and make a delicious, nutritious snack. This method can be followed with any of the winter squashes.
Here are the simple steps to roasted pumpkin seeds:
Pumpkin seeds (seeds from a pumpkin)
Olive oil or melted butter
Seasonings of your choice (e.g., garlic powder, paprika, cayenne pepper, cinnamon, etc.)
Remove the Seeds:
Start by removing the seeds from a pumpkin. You can do this by cutting the pumpkin open, scooping out the seeds and any stringy bits, and placing them in a bowl. Rinse the seeds in a colander under cold water to remove any remaining pulp, and pat them dry with a paper towel.
Preheat Your Oven:
Preheat your oven to 300°F (150°C).
Season the Seeds:
In a bowl, toss the cleaned and dried pumpkin seeds with a little bit of oil, about a teaspoon for a cup of pumpkin seeds. This will help the seasonings stick and make the seeds crispy.
Experiment with your choice of seasonings. Common choices include salt, garlic powder, paprika, cayenne pepper, cinnamon, or any other spices you prefer. You can buy a pre-made season salt as well. (The seeds pictured have salt, black pepper, paprika, and garlic powder. The ratio of spices will depend on your taste, but I used about 1/2 teaspoon of paprika, garlic powder, salt, and a 1/4 teaspoon of pepper.)
Spread on a Baking Sheet:
Spread the seasoned pumpkin seeds in a single layer on a baking sheet. Make sure they are evenly distributed and not crowded to ensure they roast evenly.
Roast in the Oven:
Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 15 minutes. You should check on them every 5 minutes and give them a little stir. You will know they are done when you smell them and see they have become golden brown. Be careful not to overcook them.
Let Them Cool and Enjoy:
Once the pumpkin seeds are done, remove them from the oven and cool them on the baking sheet. They will become even crispier as they cool down. Once cooled, you can enjoy or store them in an airtight container for about two weeks. Though they are likely to last only a short time.
I love eating roasted pumpkin seeds as a snack or sprinkling a handful on a salad. They are a tasty treat and nutritious treat. Do you roast your pumpkin or squash seeds? What are your favorite seasonings? We would love for you to share.
Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.
She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.
Lisa RossmeisslPassport for Your Palate-Roasted Pumpkin Seeds