You’ve probably already gotten rid of any seeds left from your Halloween pumpkins, but if you still have any pumpkins still laying around, this is what you have to do! I finally decided to try and roast my seeds this year instead of tossing them out. They’re a super healthy snack, plus they’re delicious!
I’ve seen people make sweet versions of pumpkin seeds, but I like my snacks on the savory side. I added dill, turmeric, salt, and a bit of sage. We added cayenne to a small batch for some extra kick, but that’s totally your call.
Just make sure you rinse off all the pumpkin guts before toasting. The guts do not taste so good once you bake them. We also like to pop leftover seeds back in the toaster oven for a short while to heat them back up. They taste fresh out of the oven again! Yum!!
Roasted Pumpkin Seeds
Prep Time: 5 mins
Cook Time: 18 to 20 mins
Total Time: 25 mins
Seeds from one pumpkin Olive oil Dill Turmeric Sage Salt
1) Preheat the oven to 325° F and line a cookie sheet with foil. 2) Rinse the seeds and make sure they're clean from any pumpkin guts. Dry them off and place them on the cookie sheet. 3) Drizzle with the olive oil and stir them around to make sure they're evenly coated. Make sure that the seeds lay flat and do not overlap. Sprinkle the spices over the seeds to taste and pop it in the over for 10 minutes. 4) Stir the seeds around and place back in the oven for another 8-10 minutes. Be sure to keep an eye on them after 5 minutes to make sure the seeds aren't burning. The best way to do this is to crack open a seed. The inside tends to burn faster than the outside, so looks are deceiving! The inner seed should look golden and not very brown.