How to Make Roasted Pumpkin Seeds: A Fall Snack You’ll Love

Ah, autumn—the season of cozy sweaters, colorful leaves, and, of course, pumpkins. While most of us are busy carving jack-o’-lanterns or whipping up pumpkin pies, there’s a hidden gem we often overlook: roasted pumpkin seeds. These little guys are crunchy, flavorful, and surprisingly nutritious. Plus, they’re a fantastic way to make use of every part of your pumpkin. Let’s walk through how to turn those slimy seeds into a snack you’ll crave all season long.

What You’ll Need: Ingredients and Tools

First things first, let’s gather your supplies. Here’s what you’ll need:

• 1 medium-sized pumpkin (or more if you’re feeling ambitious)
• 2 tablespoons of olive oil or melted butter (your choice—both work great)
• 1 teaspoon of salt (adjust to taste)
• Optional seasonings: garlic powder, paprika, cinnamon, or even a pinch of cayenne for a spicy kick

And don’t forget the tools:

• A large bowl (for collecting seeds and pulp)
• A sharp knife (safety first!)
• A sturdy spoon (for scooping out the guts)
• A baking sheet lined with parchment paper (to prevent sticking)

Step 1: Prepping the Pumpkin

Alright, let’s get started. Grab your pumpkin and slice it open with a sharp knife. Pro tip: work with one half at a time to keep things manageable. Use your spoon to scoop out the seeds and pulp, and toss them into your bowl. Fair warning—this part can get a little messy, so maybe lay down some newspaper or work over a sink.

Quick Tips:

• If you’re carving a pumpkin, save the seeds! No need to let them go to waste.
• Don’t stress about getting every last bit of pulp off the seeds just yet—we’ll tackle that in the next step.

Step 2: Cleaning the Seeds

Now comes the slightly tedious part: separating the seeds from the pulp. But here’s a hack to make it easier. Fill your bowl with water and give it a good stir. The seeds will float to the top, while the pulp sinks. Use your hands or a slotted spoon to scoop out the seeds, then rinse them under running water in a colander to remove any lingering bits of pumpkin. Let them drain for a few minutes—patience is key here.

Step 3: Seasoning the Seeds

Preheat your oven to 350°F (175°C) while you get creative with the seasoning. Drizzle your drained seeds with olive oil or melted butter, then sprinkle on the salt and any other seasonings you’re in the mood for. Toss everything together until the seeds are evenly coated. This is where you can really make the recipe your own.

Seasoning Ideas:

• Classic: Salt and pepper
• Savory: Garlic powder and rosemary
• Sweet: Cinnamon and a touch of brown sugar
• Spicy: Paprika and cayenne

Step 4: Roasting the Seeds

Spread your seasoned seeds in a single layer on your lined baking sheet. Pop them into the oven and roast for 25-30 minutes, stirring every 10 minutes or so to ensure they cook evenly. Keep an eye on them—you’re aiming for a golden-brown color and a satisfying crunch. Nobody likes burnt seeds!

Step 5: Cooling and Storing

Once they’re done, take the seeds out of the oven and let them cool on the baking sheet. This step is crucial because it helps them crisp up even more. Once they’re cool, transfer them to an airtight container. Stored properly, they’ll stay fresh for up to two weeks—though let’s be honest, they probably won’t last that long.

How to Enjoy Your Roasted Pumpkin Seeds

Now for the fun part: eating them! Roasted pumpkin seeds are incredibly versatile. You can munch on them straight out of the container as a snack, sprinkle them over salads or soups for a crunchy topping, or even mix them into trail mix with dried fruit and nuts. Feeling fancy? Add them to your morning yogurt or oatmeal for a protein-packed breakfast.

Why Bother Making Your Own?

Sure, you could buy roasted pumpkin seeds at the store, but where’s the fun in that? Making them at home not only saves money but also lets you customize the flavors to your liking. Plus, it’s a great way to reduce food waste—those seeds were just going to get tossed otherwise.

In a nutshell (or should I say, seed shell?), roasting pumpkin seeds is a simple, rewarding process that’s perfect for fall. Whether you’re a seasoned chef or a kitchen newbie, this recipe is foolproof. So next time you’re carving a pumpkin or making a pie, don’t forget about those little seeds. They might just become your new favorite snack.

Happy roasting!