How to Roast Pumpkin and Squash Seeds


1. Scoop seeds from squash or pumpkin. Remove as much of the flesh attached to the seeds as you can. If there’s a little left, that’s OK!


2. Spread seeds out on cookie sheet or in shallow metal baking pan in a single layer. Drizzle with olive oil and sprinkle with chili powder and garlic salt. Eyeball it! (Amounts will vary depending on how many seeds you are roasting)

3. Roast in 400 degree oven for about 5 minutes. Remove from oven and “stir the seeds around”, flipping, stirring, rotating. Just move them a bit and return them to “single layer status.” Roast for another 5-8 minutes, or until most are crispy and have browned a bit. Let cool a bit before eating!

A delicious and healthy treat!

What other spices or sweetness do you like to add when roasting your pumpkin seeds and squash seeds?

See more $5 Dinners Cooking Tutorials here


  1. Mary W says

    Gee, this post takes me back. I won’t say how long ago ’cause was about 12 yo. We did this every year and then fought over the seeds. One pumpkin, 5 kids. As I recall, no exotic spices, just salt.

  2. Leah Adamowicz says

    your instructions are much more simple then the ones I’m reading out there! Thanks again for another great post…can’t say enough good things about your website! Headed to the kitchen to roast our seeds now!

  3. Melissa says

    first I have to say I love your site…I peek in everyday and come across so many wonderful things!!

    my favorite way to roast pumpkin seeds is with a little olive oil or butter and then coat in cinnamon and sugar and sprinkle brown sugar on them as well :) just make sure to brush your teeth after :)


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