Easy Roasted Pumpkin Seeds (Roasted Squash Seeds)
By Elizabeth Ciobanu ·
Don't throw away those pumpkin or squash seeds! It's so easy to roast them up for delicious and healthy snacking.
Anytime I cook a pumpkin or hard winter squash, I always roast up the seeds. It's super simple, and if the oven is on anyway to cook the squash, you might as well pop those seeds in there.
Not to mention that pumpkin seeds are full of health benefits and incredibly delicious to eat on their own or as a topping on salads or other dishes.
One medium-sized pumpkin or normal-sized butternut squash is only going to yield about 1/2 cup to 1 cup of roasted seeds, depending on the size of the squash. It's not going to stock your pantry for long, but rather provide enough tasty seeds for a snack or two or to throw on your salad.
In our family of seven, one tray of roasted seeds gets gobbled up in one sitting with no leftovers. If you do have leftovers, after the seeds are fully cooled, store them in an airtight container to keep them nice and crispy.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 5 servings
Ingredients
- 1 pumpkin or other hard winter squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400°F.
- Cut the pumpkin or squash in half and scoop out the pulp and seeds.
- Separate the seeds from the pulp.
- Rinse the seeds in cold water, drain and pat dry on a clean kitchen towel or paper towel.
- Spread the seeds on a baking sheet lined with parchment paper.
- Lightly drizzle seeds with olive oil and sprinkle with salt.
- Bake in preheated oven for 15-20 minutes or until seeds are golden brown and crispy.
- Cool for 5-10 minutes and start snacking, warm or cold.
Notes
- Store any leftovers in an airtight container.
- No need to hull the husks off the inner seed meat. Once roasted, the outer shell is crunchy and flavorful and the whole seed can be eaten.