Go Back
+ servings

Roasted Pumpkin & Squash Seeds

How to roast pumpkin and squash seeds - a delightful fall snack!
Prep Time10 mins
Active Time5 mins
Course: Snack
Cuisine: American
Keyword: how to roast pumpkin seeds
Yield: 4 servings


  • pumpkin or squash seeds
  • olive oil
  • chili powder
  • garlic salt
  • cookie sheet or shallow metal baking pan


  • 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!