Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.
Roasting pumpkin seeds is not something I do every year, which is ridiculous. Roasted pumpkin seeds are DELICIOUS! And addicting! And salty and yummy and impossible to stop eating. We carve at least two pumpkins every October, we love getting creative with our Jack O Lanterns, so that lends for a lot of seeds to roast and enjoy. Since the seeds from your pumpkin make a great snack, you might want to make a couple more next year!
EASY VIDEO TUTORIAL TO MAKING YOUR OWN ROASTED PUMPKIN SEEDS SNACK:
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO CLEAN AND ROAST PUMPKIN SEEDS
Preheat the oven to 350.
Separate the pulp from the seeds, placing the seeds in a bowl. Rinse the seeds thoroughly in cold water.
Spread the seeds in an even single layer on a baking sheet and dry the seeds by pressing a paper towel over them to dab most of the water off.
Add melted butter (or olive oil) and salt over the seeds and bake in the oven for 25 - 30 minutes, stirring once in the middle until they are golden brown. Remove from the oven and enjoy immediately!
ENJOYING A HEALTHY SNACK
Not only are roasted pumpkin seeds totally delicious, they also come with some nutritional benefits! They are a great source of protein, omega-3, fiber, magnesium and zinc. Yay! Eat up!
MAKING PUMPKIN SEEDS - TIMING IN PREPARING THEM
There isn’t always time for roasting pumpkin seeds right away and that is just fine because they will wait patiently for you! Store them covered in the fridge for 3-4 weeks or at room temperature for 5-7 days.
SOME OF MY FAVORITE FALL SNACKS
Have a great Halloween week, friends!