Roasted Pumpkin Seeds
Roasted pumpkin seeds make for the perfect healthy snack, salad topping, or delicious addition to so many more fall recipes!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups pumpkin seeds (the amount from one medium pumpkin)
- 2 teaspoons olive oil
- sea salt + optional spices
Instructions
- 1
Carve open a circle at the top of the pumpkin and remove the stem.
- 2
Scoop the seeds from your pumpkin. A large spoon or ice cream scoop helps to remove the seeds from their stringy fibers.
- 3
Place the seeds in a colander, and wash with water. Then, place that colander over a bowl of water to remove the stringy pumpkin fibers from the seeds, using your hands. The seeds will naturally rise to the surface.
- 4
Use a kitchen towel to pat the seeds completely dry.
- 5
Preheat your oven to 350F/175C. Transfer the cleaned pumpkin seeds to a baking sheet and spread them out. Toss with olive oil and sea salt. You can also add your favorite spices (see spice options listed above).
- 6
Roast the seeds for 15-20 minutes, stirring every 5 minutes to prevent burning, until they're golden in color.
- 7
Remove them from the oven, allow them to cool for a minute or two, then enjoy!