This is the ultimate way to roast pumpkin seeds. They come out perfectly seasoned and extra crispy, just the way they should be.
While I may not be the biggest Halloween lover out there, I’m a huge fan of the annual tradition of pumpkin carving. And the best part about pumpkin carving is the snack that always goes along with it: roasted pumpkin seeds.
Over the years I’ve been working to up my seed game, and I’ve finally come up with a technique that results in the crispiest, most perfectly seasoned pumpkin seeds ever! Watch the video to see how it’s done.
Did you know you can roast the seeds from ANY winter squash, not just pumpkins? It’s true! Butternut, acorn, kabocha, hubbard… you name it. And the bigger they are, the better! For a little seasoning inspiration, here’s a recipe I posted last year for Jerk roasted pumpkin seeds and a
fun stupid story about how we purposefully mispronounce song lyrics.
Happy carving, friends!Print
- 2 cups pumpkin seeds from 1-2 large jack-o-lanterns
- 2 quarts water, plus more for removing pulp
- 4 tablespoons salt, plus more for seasoning
- 2 teaspoons olive or vegetable oil
- To remove the pulp from the pumpkin seeds, place them in a bowl of cold water, swish them around, then let them sit for 5-10 minutes. The pulp will fall to the bottom, while the seeds will float on top. Remove the seeds with a strainer, and discard the rest.
- Place the pumpkin seeds in a medium saucepan with 2 quarts water and salt. Bring up to a boil and cook for about 10 minutes. Drain completely, then spread out on to towels to dry. Try to remove as much moisture as possible.
- Preheat the oven to 350 degrees. Toss the seeds with oil, a little more salt, and any seasoning you’d like to use. Roast in the oven for about 20-25 minutes, or until they become golden brown and crisp. Give them a shake and stir them around half way through to ensure even cooking.
- Toss with any remaining seasonings, pour into a bowl, and start snacking. Leftover seeds can be stored in an airtight container at room temperature for up to a week.
- The brining process does two things. It allows the seeds to absorb the salt, and also draws out some of their natural moisture. This results in a seed that’s seasoned from the inside out, and produces a crispier, crunchier texture.
- **Certain seasonings such as garlic powder and onion powder can burn in the oven, so they’re best used in the last 5 minutes of roasting, or tossed with the seeds when they come out of the oven.