Description
This simple and delicious roasted pumpkin seeds recipe transforms your pumpkin or winter squash seeds into a crunchy, savory snack. Coated lightly with olive oil, sea salt, and a hint of chili powder, these golden-brown seeds are perfect for fall snacking or topping salads and soups.
Ingredients
Scale
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Clean the Seeds: Scoop the seeds from the pumpkin or winter squash into a bowl of water. The seeds will float while the flesh sinks, making it easier to separate them. Rinse the seeds in a colander under cold running water to remove any remaining pumpkin flesh. Spread them out in a single layer on a kitchen towel and dry thoroughly to ensure they roast properly.
- Prepare for Roasting: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup. Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil, and sprinkle with sea salt. Toss well to evenly coat all the seeds.
- Roast the Seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring once halfway through to ensure even cooking. Roast until the seeds are golden brown and crisp, which gives them a perfect crunch.
- Add Finishing Touches: Remove the seeds from the oven and immediately toss with a few sprinkles of chili powder to add a subtle spicy kick. Let them cool slightly before serving or storing.
Notes
- This recipe is versatile and works well with any winter squash seeds, including pumpkin, kabocha, butternut, delicata, or acorn squash. Adjust roasting time based on seed size: larger seeds like pumpkin or kabocha require 35-45 minutes, while smaller seeds may need less time.
- For a variation, try other seasonings such as smoked paprika, garlic powder, or cinnamon sugar for sweet versions.
- Store cooled roasted seeds in an airtight container for up to two weeks for a handy snack.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0.2g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.7g
- Protein: 6g
- Cholesterol: 0mg
