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Last week we covered How-To Make Homemade Pumpkin Puree so this week I wanted to show you guys what to do with the seeds you find inside those pumpkins.
But don’t worry if you have no intention of whipping up fresh pumpkin puree this season because you could easily use this technique to roast up the seeds from any winter squash you have on hand (butternut, acorn, spaghetti, kabocha, etc), so be sure that you don’t throw them away.
I love to snack on these straight out of the oven, but they are also delicious on top of a salad or sprinkled over some pumpkin soup.
Want to learn how to make your own pumpkin puree?
How-To Make Pumpkin Puree (DIY)
More C&D Pumpkin Recipes
photo credit: Brent Hofacker
Save this recipe?
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Ingredients
- 1/2 cup pumpkin seeds
- 1 teaspoon olive oil
- A fat pinch of kosher salt
Instructions
- Pre-heat oven to 400 F
- Rinse and DRY seeds thoroughly (you can also not wash them at all).
- Toss pumpkin seeds with oil and salt. Spread the seeds out on a rimmed baking sheet and roast for 12-15 minutes or until golden brown and crunchy. Cool and enjoy!!
Comments
Rebecca says
These look delicious! I can wait to try them!
Dana says
I remember that the pumpkins that we carve aren’t suitable for eating – but are those seeds good to roast? We’ve got a few pumpkins to carve 🙂 Thx.
Debbie says
I FINALLY got around to doing mine. I never let them dry over night before. WOW!!! These are good. I made 6 cups (from 2 halloween pumpkins that I never got around to carve). So I guess that answers the question about the bigger pumpkins. YUM!!!
Lynette says
I’ve heard olive oil becomes “bad oil” when heated. Can I use coconut oil instead for roasting?
Dani says
Coconut oil would definitely work.
Bethel says
I just made them… soooo goood!!! My picky kids love them!
Toni says
Thanks, Dani! I can’t wait to try this. I think your website is one of the best I’ve ever visited – – so well organized and helpful!
Dani says
Thanks Toni! Please check your email… you are on of the three winners to win Women Food and Desire and I sent you an email earlier today.
Jen says
Dani, I love your site! I want to make these but your video says to cook at 350 and the recipe says 400! Which one is correct? Thanks.
Dani says
Either works! I usually go at 400.
Rafaela says
Do you eat the seeds with the shell?
Dani says
I do. But I know a lot of people like to spit them out.
Hhhh says
Thanks so much for the recipe Dani
Dani says
Anytime 😉
Karima lalani says
Hi Dani, thank you so much for all the recipes that created on your YouTube. I have made a lot of improvement in my health and life. I just want to thank you for all your help & encouragement.
Dani says
It’s my pleasure!! Thank you for taking the time to let me know that you are enjoying them.
Fiona Tan says
It just came out of the oven! Mmm … Tastes really good! My husband loves it! Thank you for sharing this healthy snack recipe! 🙂
Dani says
You are so welcome! I’m glad you enjoyed them 🙂
Vee Reed says
YUMMY,!!! Just made your pumpkins seeds. So EASY, AND SO DELICIOUS!!
Any other tips on what to do with all the other pumpkins I( other that pureed, or pie) have uncarved.?Green ones, bumpy, or as the kids day ” warty” pumpkins, white ones, and I also have one that’s pinkish.
Hate to see them just tossed in the composting pile, or trash.
Thanks for your time!!
Dani says
Hi Vee! So glad to you enjoyed them 🙂 As for the other pumpkins – you can roast the seeds of any pumpkin or winter squash so no need to toss them.
Kristie says
Is the oven temp 350 or 400. In your video it says 350, in the recipe it says 400.
Dani Spies says
Sorry for the confusion. I always roast them at 400!