Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Between jack o lanterns, soups, and pies there are a lot of reasons to cut into those giant (and not-so giant) orange squashes.  One of my favorite reasons to disassemble a pumpkin are the seeds.

Pumpkin seeds are not only delicious, they are also a great source of protein and fiber.  And the best reason? My toddler is totally pumpkin seed addicted.

You don't have to limit yourself to pumpkin seeds either.  Butternut squash and acorn squash seeds are equally delicious (although the yield per fruit is less).

The way that I always made them with my mom was to soak them in saltwater in a jar overnight, and then bake them in the oven with a little oil in the morning.

Allow them to cool and then transfer them to a bowl where they can be stolen by tiny hands while you are trying to take a photo.  Seriously.

  • pumpkin seeds (whatever your pumpkin yields)
  • enough water to cover
  • 1/4 tsp salt per cup of seeds
  • small amount of olive oil for greasing the cookie sheet

  1. When you scoop the goop out of your pumpkin, pick the seeds from the stringy material.  If necessary, rinse them with a little water to clean.  Place then in a jar with the salt and water overnight.
  2. Preheat your oven to 350 degrees F.
  3. Place the seeds in a single layer on a greased cookie sheet.  Bake for 15-20 minutes or until golden, stirring halfway.

More Sides and Snacks:


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