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    How to Roast Pumpkin and Squash Seeds

    October 23, 2009 by Erin, The $5 Dinner Mom 7 Comments

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    How to Roast Pumpkin & 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!

    roasting-squash-seeds

    A delicious and healthy treat!

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

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    Roasted Pumpkin & Squash Seeds

    How to roast pumpkin and squash seeds - a delightful fall snack!
    Prep Time10 minutes
    Cook Time5 minutes
    Servings - 4 servings

    Ingredients 

    • 1 cup pumpkin or squash seeds
    • 2 Tbsp olive oil
    • 1 tsp chili powder
    • 1/2 tsp garlic salt
    • cookie sheet or shallow metal baking pan

    Instructions

    • Scoop seeds from squash or pumpkin. Remove as much of the flesh attached to the seeds as you can.
    • 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)
    • Roast in 400 degree F 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!

    roasted-squash-seeds

    See more $5 Dinners Cooking Tutorials here

    10 shares
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    Filed Under: Healthy Snacks, How To Cook Tagged With: acorn squash, butternut squash, Cooking Tutorial Techniques, pumpkin

    Comments

    1. Mary W says

      October 23, 2009 at 4:44 pm

      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.

      Reply
    2. Jenn A says

      October 23, 2009 at 5:35 pm

      Oh, I love mine with Johnny’s Seasoning salt! Plus, ot’s made just down the street from me in Tacoma, WA. Gotta love supporting the local guys.

      http://www.johnnysfinefoods.com/Seasoning-Salt–475oz_p_38.html

      Reply
    3. dawn says

      October 24, 2009 at 7:26 pm

      i soaked my last batch in soy sauce/water and then roasted with penzey’s northwoods fire.

      Reply
    4. Christina @ Northern Cheapskate says

      October 24, 2009 at 8:28 pm

      Thanks for posting this… every year when we carve our pumpkins, I have to ask myself, “how do I roast these seeds again?” – and there was your post! So easy and yummy!

      Reply
    5. Leah Adamowicz says

      November 8, 2009 at 11:33 am

      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!

      Reply
    6. Melissa says

      October 17, 2011 at 10:23 am

      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 🙂

      Reply

    Trackbacks

    1. Simple Ways to Enjoy Squash | An Organic Conversation says:
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