Why You’ll Love This Recipe
Roasted pumpkin seeds are a healthy snack option that’s simple to prepare. They’re packed with nutrients, including fiber and protein, and the best part is that they are totally customizable to suit your taste. Add your favorite seasonings, whether you prefer savory salt, spicy chili, or a sweet touch of cinnamon. Plus, this recipe allows you to control the flavor and texture, ensuring a crispy, crunchy snack every time!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups pumpkin seeds
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2 tablespoons olive oil (extra virgin)
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2 tablespoons unsalted butter (melted)
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1 teaspoon salt
Directions
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Prepare the seeds: If you’re using fresh pumpkin seeds from a pumpkin, start by boiling them in water for about 15 minutes to remove any slime. After boiling, drain the water and pat the seeds dry with a paper towel. Lay them flat on a baking sheet and allow them to dry completely overnight.
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Preheat the oven: Set your oven to 300°F (150°C) to ensure it’s hot and ready for roasting.
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Season the seeds: In a large bowl, toss the dry pumpkin seeds with olive oil and melted butter. Spread the seeds out evenly on a baking sheet and sprinkle with salt.
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Roast the seeds: Place the baking sheet in the preheated oven. Bake the seeds for 10 minutes, then remove them from the oven, stir the seeds around, and return them to the oven for another 10 minutes. Total bake time is 20 minutes.
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Cool and serve: Once the seeds are golden brown and crispy, remove them from the oven and let them cool before enjoying.
Servings and Timing
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Prep time: 10 minutes
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Cook time: 35 minutes
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Total time: 45 minutes
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Servings: 2
Variations
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Sweet Pumpkin Seeds: Try sprinkling your seeds with cinnamon, sugar, and a pinch of salt for a sweet treat.
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Spicy Pumpkin Seeds: Add a little chili powder, cayenne pepper, or smoked paprika for an extra kick.
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Herbed Pumpkin Seeds: Use herbs like rosemary, thyme, or oregano for a savory twist.
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Garlic Pumpkin Seeds: Toss in a bit of garlic powder or minced fresh garlic for that extra aromatic flavor.
Storage/Reheating
Store roasted pumpkin seeds in an airtight container at room temperature for up to a week. If you want to enjoy them crispy again, simply reheat them in a 300°F oven for 5-10 minutes.
FAQs
1. Can I use seeds from any type of pumpkin for this recipe?
Yes! You can use seeds from any variety of pumpkin, such as sugar pumpkins or carving pumpkins. You can also use seeds from other squash varieties like butternut or acorn squash.
2. How do I remove the slime from fresh pumpkin seeds?
Boil the seeds in water for 15 minutes to remove the slimy coating. After boiling, drain and dry the seeds thoroughly before roasting.
3. Can I add seasoning before roasting the seeds?
Yes, feel free to add your seasonings to the seeds before roasting, just like in this recipe with olive oil and salt. Make sure the seeds are evenly coated for the best flavor.
4. How can I make my roasted pumpkin seeds crunchier?
Ensure that your seeds are fully dry before seasoning and roasting them. Also, stir the seeds during the baking process to avoid any uneven crispiness.
5. How do I prevent pumpkin seeds from burning while roasting?
Be sure to stir the seeds every 10 minutes during the baking process to avoid burning, as ovens often have hot spots.
6. Can I use coconut oil instead of olive oil for this recipe?
Yes! Coconut oil is a great alternative for a slightly different flavor. You can also use other oils like avocado oil.
7. Can I make roasted pumpkin seeds without butter?
Yes, you can omit the butter and use only olive oil if you prefer a dairy-free version.
8. How long can I store roasted pumpkin seeds?
Roasted pumpkin seeds can be stored in an airtight container for up to one week at room temperature.
9. Can I freeze roasted pumpkin seeds?
Yes, you can freeze them in an airtight container for up to 3 months. Simply reheat them in the oven before serving.
10. How do I make roasted pumpkin seeds more flavorful?
Feel free to experiment with different spices, such as paprika, garlic powder, or even curry powder. Adding a touch of brown sugar or honey also gives the seeds a sweet, caramelized flavor.
Conclusion
Roasted pumpkin seeds are a crunchy, nutritious snack that can be made in no time. With endless seasoning possibilities, they’re the perfect treat for fall, whether you’re carving pumpkins or just looking for a savory bite. Customize your seeds to suit your taste, and enjoy the flavor-packed crunch!
Print
Roasted Pumpkin Seeds
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Roasted pumpkin seeds are a crunchy, nutritious, and customizable fall snack made with simple ingredients like olive oil, butter, and salt. Perfect for enjoying after carving pumpkins or as a healthy everyday treat.
Ingredients
2 cups pumpkin seeds
2 tablespoons olive oil (extra virgin)
2 tablespoons unsalted butter (melted)
1 teaspoon salt
Instructions
- If using fresh pumpkin seeds, boil them in water for 15 minutes to remove any slime. Drain, pat dry, and let them dry completely overnight.
- Preheat the oven to 300°F (150°C).
- Toss the dry pumpkin seeds in a bowl with olive oil and melted butter. Spread evenly on a baking sheet and sprinkle with salt.
- Roast in the oven for 10 minutes. Stir the seeds and return to the oven for another 10 minutes (total roasting time 20 minutes).
- Remove from oven once golden brown and crispy. Let cool before serving.
Notes
Ensure seeds are completely dry before roasting for maximum crunchiness.
Stir the seeds halfway through baking to prevent burning and ensure even roasting.
Customize flavors with seasonings like cinnamon sugar, chili powder, garlic, or fresh herbs.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 0g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
