Tis’ the season of roasting pumpkins, butternut squash, acorn squash, delicata squash…. We all know what to do with the roasted flesh. Hello pumpkin pie and pumpkin bread.
But, don’t stop there! Roast those seeds. They are delicious as a snack, on a salad, or topping a delicious pumpkin or butternut squash soup!
These were a great addition on our holiday table this year. I used the seeds from the pie pumpkin that was the centerpiece for our Friendsgiving!
Toasted pumpkin seeds are a healthy snack too. The flavors options are endless: Cajun, BBQ, cinnamon-spice, curry, or simply salt and pepper.
When you scoop out the seeds from the pumpkin or winter squash, wash off the pumpkin goop. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. Drizzle with olive oil, seasoning, and salt. Roast in an oven until golden and BAM. Tasty tasty tasty.
I hope that everyone has a wonderful Thanksgiving. We are lucky to have amazing friends and family to celebrate and eat delicious food with. Please be safe this week in your travels! Merry Thanksgiving from Kansas City!
Roasted Pumpkin Seeds
- Seeds from one medium-sized pumpkin or winter squash (Acorn, Butternut, Hubbard, Delicata) – about 1 cup
- 2 tsp olive oil
- 1/2 tsp sea salt
- 1 to 2 tsp seasoning of choice (Cajun, BBQ, curry, cinnamon n sugar) (optional)
- Preheat oven to 375. Spray a rimmed baking sheet with nonstick spray.
- In a medium-sized bowl, drizzle the olive oil over the pumpkin seeds. Add the seasoning of choice and salt. Toss well. Place seeds in a single layer across a baking sheet.
- Bake for 15 to 20 minutes or until seeds are golden. Sprinkle with a bit more seasoning when the seeds come out of the oven. Taste and season with more salt if needed. Makes about 1 cup.