Roasting pumpkin seeds is a wonderful way to make the most out of the pumpkin harvest in the fall.
This roasting technique actually works really well with any squash seeds (butternut, spaghetti, etc). They can be made sweet or savoury. When thinking about what spice combinations to use, I will think about popcorn toppers. Whatever goes well on popcorn, will be very tasty on roasted seeds.
These directions include actual video steps that were recorded when doing this recipe live on Twitch.
Roasted Pumpkin Seeds
| Servings | Prep Time | Cook Time |
| 5 minutes | 30 minutes |
Recipe Notes
- These can be made sweet or savoury. Use your favourite spice combinations.
INGREDIENTS
- Pumpkin Seeds
- 1 – 2 Tablespoons Olive Oil
- 2 Teaspoons Ground Cumin
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Salt
DIRECTIONS
1 Scoop the seeds out of the pumpkin and wash the slimy bits off. Remove as much moisture as possible.
2 Add oil and spice mixture and mix well. Using your hands is the best.
3 Spread the seeds on a greased baking sheet.
4 Place in a preheated 350 °F (180 °C) oven for about 30 minutes. Check on them every 10 minutes or so and give them a stir.
5 Remove from oven and allow to cool.
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