Every year, daddy and the girls carve a pumpkin or two. Instead of throwing the seeds into the compost, I roast them up for a fun snack.
It’s super easy and the flavor variations are endless.
How to Roast Pumpkin (and other fall squash) Seeds
1. Remove seeds from pumpkin or squash.
2. Rinse the seeds and remove any remaining pulp. I’m not going to lie, it is the most tedious job to remove the pulp. Do the best you can and it’s okay if some pulp is left.
3. Coat the seeds with olive oil or melted butter and your favorite seasonings. This is pure personal preference or whatever you have in your pantry. It can be as simple as salt and pepper to spicy as red pepper flakes and chili powder and/or everything in between. I recently used Lawry’s seasoning salt and the seeds were quite good.
4. Spread the seeds out on a rimmed baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes. Stir the seeds half way through baking.
5. Remove from oven and cool completely. Enjoy!
Did you know that you can roast other fall squash seeds, such as butternut squash, acorn squash, spaghetti squash, and just about anything in the fall squash family?
Do you roast fall squash seeds? What are you favorite seasonings to use? Let us know in the comments.
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