Total Time
30mins
Prep 5 mins
Cook 25 mins

Its that time of year and I just roasted my pumpkin seeds so thought I would share.

Ingredients Nutrition

  • pumpkin seeds
  • 3 -4 tablespoons vegetable oil
  • 1 teaspoon salt

Directions

  1. Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
  2. In a bowl,cover with cold water and add the salt,let sit overnight.
  3. Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
  4. Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
  5. Roast for 25-30 minutes until golden.
  6. When cooked, remove from oven and shake some more salt to taste.

Reviews

(3)
Most Helpful

Good taste, I used butternut squash seeds but way too oily that's why I dropped a star

UmmBinat March 23, 2009

I had a pumpkin I needed to use for another recipe so I decided to have a go at roasting the seeds but I hadn't done it since I was a child. So, I was happy to find this recipe and it was really easy to follow. My pumpkin wasn't very big so I also only used 2 tablespoons of oil and that worked fine. They were very tasty treats to nibble on at the computer today. Made for Holiday Tag.

Sarah_Jayne October 11, 2008

Really easy and great results. The seeds are very tasty, better than any other pumpkin seeds I've ever had. I used parchment paper on the cookie sheet, got about 1 1/2 cups from one pumpkin, and used Xtra virgin olive oil and sea salt. For that amount of seeds, 2 tbsp oil is plenty. I was surprised when I heard a cracking, snapping sound and found out it was coming from the oven! I figured they were done then! Thanks very much for posting, Lorrie.

woodland hues October 30, 2007

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