Description
Transform leftover pumpkin insides into a crunchy, savory treat with this customizable recipe for how to roast pumpkin seeds. This easy method yields delicious roasted pepitas perfect for snacking.
Ingredients
- 2 cups Raw Pumpkin Seeds
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- Optional Seasonings (e.g., garlic powder, onion powder, paprika, cayenne pepper, cinnamon, sugar)
Instructions
- Cut the top off your pumpkin. Slice it in half and use a spoon to scrape out the seeds, separating them from the pulp.
- Rinse the seeds under cold water to wash away any remaining pumpkin pulp.
- For better digestibility, place cleaned seeds in a bowl of water and let them soak overnight. Afterward, strain and pat them dry with a towel.
- In a mixing bowl, combine the cleaned seeds with olive oil and kosher salt. Add your choice of optional seasonings.
- Line a baking sheet with parchment paper and spread seasoned seeds in a single layer.
- Preheat your oven to 350°F.
- Bake the seeds for 20-30 minutes, stirring every 5-10 minutes, until golden brown and crunchy.
- Remove from oven and allow to cool. Enjoy solo or as toppings.
Notes
- Store roasted pumpkin seeds in an airtight container at room temperature for up to two weeks.
- For longer storage, freeze in a sealed freezer bag or container for up to 3 months.
- Reheat at 350°F for 5-10 minutes to enjoy warm again.
- Watch closely during the last few minutes of roasting to prevent burning.
- Stir regularly for even roasting and crunchiness.
- Soaking seeds overnight can enhance digestibility and texture.
- Ensure seeds are fully cooled before storing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Quick Recipes
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: N/A
- Sodium: 10 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 0 mg