Spicy Roasted Butternut Seeds / Pumpkin Seeds

Total Time
40mins
Prep 5 mins
Cook 35 mins

I made Miss Annies Slow-Cooked Sugared Butternut and had the seeds left over so I couldn't throw them out. You can use pumpkin! I like the taste of the seeds without prewashing and drying them.(One less step).

Ingredients Nutrition

  • 4 butternut squash (seeds removed from fibers) or 1 pumpkin, seeds removed from fibers
  • 14 teaspoon salt
  • 14 teaspoon cumin
  • 18 teaspoon chili powder
  • 1 tablespoon butter

Directions

  1. I just remove the fibers do not wash.
  2. Place on cookie sheet with spices and butter in a mound.
  3. Bake in preheated oven at 350 degrees till butter is melted about one minute.
  4. Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.
Most Helpful

5 5

I made a a stuffed pumpkin tonight and staring at the pile of seeds I said "I wonder if recipezaar has a pumpkin seed recipe..." This one caught my eye and lucky it did because it was great! I actually melted the butter and spices in a bowl, stirred in the seeds and spread them out on a cookie sheet. Couldn't be easier!

5 5

I also used just one butternut squash (which I made a casserole out of) but I had about 1 cup of seeds. I still adjusted the seasonings to account for 1 squash and we really enjoyed the results! I like squash seeds better than pumpkin, and I always LOVED pumpkin seeds! Thanks Rita, great recipe!

5 5

Really good! Next time I think I'll mix the spices and melted butter together with the seeds in a bowl like another reviewer suggested. The spices were great, but didn't get disbursed evenly mixing everything together on the baking sheet.

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