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Crunchy Roasted Pumpkin Seeds, Sweet or Savory

Crunchy Roasted Pumpkin Seeds, Sweet or Savory

When you carve a pumpkin or cut up a winter squash, do not throw out the seeds. Cleaned, dried and roasted, they turn into a crunchy, toasty snack that costs nothing and takes about twenty minutes in the oven. A little oil and salt is all they really need, but they also take well to spices, from smoked paprika to cinnamon sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup raw pumpkin seeds from 1 medium pumpkin, cleaned
  • 1 tbsp olive oil or melted butter
  • 1/2 tsp fine salt plus 1 tbsp for boiling, optional
  • 1/2 tsp smoked paprika for the savory version
  • 1/4 tsp garlic powder for the savory version
  • 1 tbsp maple syrup for the sweet version
  • 1/2 tsp ground cinnamon for the sweet version
  • 1 pinch ground nutmeg for the sweet version

Method
 

  1. Scoop the seeds and stringy pulp from the pumpkin into a large bowl of water. Rub them between your fingers; the seeds float and the pulp sinks. Skim off the seeds and discard the pulp.
  2. Optional: boil the seeds in 4 cups of water with 1 tablespoon of salt for 10 minutes, then drain.
  3. Spread the seeds on a clean kitchen towel and pat them thoroughly dry. Let them air-dry for 15 minutes if you have time.
  4. Heat the oven to 325°F (165°C). Toss the seeds with the oil, salt and your choice of savory or sweet seasonings.
  5. Spread them in a single layer on a parchment-lined baking sheet and roast for 15–25 minutes, stirring every 5 minutes, until golden and crisp.
  6. Let them cool completely on the pan; they continue to crisp as they cool.

Notes

  • Smaller seeds from squash and pie pumpkins cook faster than large carving-pumpkin seeds, so check them early.
  • A lower oven temperature toasts the inside of the seed without burning the shell.