A quick and easy way to make roasted pumpkin seed for a tasty, crunchy snack. Check out the seasoning options in the notes. Try sweet, savoury or spicy options!
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Appetizer, snacks
Keyword: oven roasted, pumpkin, seeds
Calories: 493kcal
Author: Getty Stewart
Ingredients
1cuppumpkin or squash seeds
1Tbspoil or melted butter
1tspseasoning of your choiceOr as desired
Instructions
Save the seeds from any pumpkin or squash and rinse them to remove any leftover pulp (or leave it on and enjoy the extra fibre).
Pat the seeds dry to remove any water drops.
Toss the seeds with oil and coat them with your favourite seasoning.
Roast at 350°F (180°C) for 15-20 minutes.
Store the roasted seeds in an airtight jar for 1-2 weeks. To restore their crunch, briefly return them to the oven.
Ranch:To prevent the dried herbs from burning, coat seeds in half the oil and butter, roast for 10 minutes then take out of oven and toss with seasoning and remaining oil.