This roasted pumpkin seed recipe is SO fun to make in the fall! You can use any type of winter squash seeds here – classic pumpkin, kabocha, butternut, delicata, acorn, etc. – but note that the roasting time will vary depending on the size of the seeds. The time listed below works well for larger seeds like pumpkin and kabocha. Smaller seeds will need less time.
Prep Time: 30 mins
Cook Time: 35 mins
Serves 4
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.
Recipe by Love and Lemons
