Fall is pumpkin season! Pumpkin bread, pumpkin pie, pumpkin spice lattes – everyone is going crazy for pumpkins! But let’s not forget the rest of the pumpkin – let’s remember to roast the seeds. Letting food go to waste is not the business, especially when that food can be a bit pricey when purchased in stores. Roasted pumpkin seeds make a nutritious snack that’s worth the time it takes to make them. Keep reading to learn how to roast your own pumpkin seeds at home.
Roasted Pumpkin Seeds
- The seeds of at least one pumpkin
- Salt, pepper or other seasonings you desire (some use pumpkin pie spice, you can also use chili powder – get creative!)
- Olive oil, if desired
- Once you’ve removed the pumpkin seeds from the pumpkin, remove as much of the pumpkin “guts” as you can with your hands and place in a large bowl of salted water (the amount of salt varies depending on your tastes, I use about 1/2 cup) and let soak overnight.
- Once the seeds have soaked, remove from the water and let dry on a foil lined baking sheet to dry overnight – cover with a paper towel if desired to help dry and keep covered.
- Preheat your oven to 300°F. If you would like to use olive oil, drizzle some over your seeds now and mix with your hands to coat. Add desired seasonings and mix again.
- Bake seeds for about 1 hour, stirring half way through. The seeds are done roasting when lightly browned and their aroma fills the air.
- Store in an airtight container such as a food container or mason jar and enjoy!!