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Roasted Pumpkin Seeds

Name: Roasted Pumpkin Seeds
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1 cup pumpkin seeds; ½ teaspoon extra-virgin olive oil; ¼ teaspoon sea salt; Chili Powder (for sprinkling)

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.

1 hr 5 min total 30 min prep 35 min cook 4

Ingredients

4 serv.

1 cup pumpkin seeds
½ teaspoon extra-virgin olive oil
¼ teaspoon sea salt
Chili Powder (for sprinkling)

Instructions

Tap a step to mark it done

1 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 and dry them thoroughly.
2 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.
3 Toss with a few sprinkles of chili powder and serve.