Roasted Pumpkin Seeds
from kristineskitchenblog.comThese roasted pumpkin seeds are crunchy and so delicious! You can use the seeds from a pie pumpkin (baking pumpkin) or carving pumpkin in this recipe. They're so delicious seasoned simply with salt, or try one of the flavor variations below!
Servings: 1 cup
Calories: 107kcal
Ingredients
- 1 cup raw pumpkin seeds
- 2 teaspoons olive oil
- ½ teaspoon coarse kosher salt or to taste
Optional Seasoning Ideas (Choose one, if desired)
- chili powder
- salt and black pepper
- granulated sugar and ground cinnamon
- pumpkin pie spice
- curry powder
- Cajun seasoning
Instructions
Clean the pumpkin seeds
- Remove any large pieces of pumpkin pulp from the seeds. Place the seeds in a large bowl and run cool water over them until the bowl is full of water. Then, use your hands to separate the remaining pumpkin pulp from the seeds.
- Let the seeds rest in the bowl for a few minutes. The pulp will sink and the pumpkin seeds will float so that they are easy to separate.
- Remove the seeds to a clean, dry kitchen towel (or paper towels) and pat dry. Leave the seeds to air dry for about 1 hour, if time permits.
Roast the pumpkin seeds
- Preheat oven to 350° F. Line a rimmed baking sheet with a piece of parchment paper.
- Place the clean, dry pumpkin seeds in a bowl. Drizzle the seeds with olive oil and sprinkle with kosher salt. Stir to evenly coat the seeds with the salt and oil.
- Lay the pumpkin seeds out in a single layer on the baking sheet.
- Bake pumpkin seeds for 20-28 minutes, stirring them every 5 minutes to help them cook evenly. They are done when they are lightly browned and crunchy.
- Optional: Toss the warm seeds with your desired seasonings. (They're also delicious as is, with just the salt as seasoning.)
Notes
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
- This method also works for roasting butternut squash seeds. Since they are smaller, butternut squash seeds won't take quite as long in the oven. Mine took 17 minutes.
Nutrition
Serving: 1/4 cup | Calories: 107kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 292mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
