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?
More C&D Pumpkin Recipes
photo credit: Brent Hofacker
How To Roast Pumpkin Seeds
Yield: Makes 1/2 cup (4-2tablespoon servings)
Prep Time:10 minutes
Cook Time:15 minutes + chilling
Total Time:25 minutes
- ½ cup pumpkin seeds
- 1 teaspoon olive oil
- A fat pinch of kosher salt
- Pre-heat oven to 400 Fº
- 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!!