Roasted pumpkin seeds are one of my favorite fall snacks. It’s always fun to save the seeds after a night of pumpkin carving with friends and family and turn your artistic creation into something delicious - not to mention healthy.
How to roast pumpkin seeds
Cut the top off of the pumpkin and use a large spoon to scrape out the pulp and the seeds, then put them in a colander or strainer. Separate the pulp from the seeds, then rinse the seeds and pat them dry with paper towels.
Spread the seeds on a prepared baking sheet and bake for about 30 minutes until the seeds are dry. Remove the dried pumpkin seeds from the oven and toss them with a little oil and salt. Return the seeds to the oven and bake for an additional 15 to 20 minutes until they’re toasted.
While pumpkin seeds are delicious on their own, the best part about this simple, seasonal snack is that it’s easily customizable. When you remove the seeds from the oven to coat with oil, take the opportunity to add your favorite spices and seasonings. Want something sweet to snack on at night? Sprinkle them with brown sugar and powdered sugar. Prefer a savory snack? Toss them with dry ranch dressing mix, your favorite BBQ sauce, or Italian seasoning and parmesan cheese.
Whether you are bagging them to put in lunch boxes or sprinkling atop your favorite fall soup, you’ll look for excuses to make this addictively crunchy snack throughout the season.