Roast Pumpkin Seeds are a tasty and healthy snack that you can easily make at home with the seeds from your Halloween pumpkin. I’ve always wanted to try roasting pumpkin seeds, but somehow I’ve never quite got round to it. If you have been thinking about it but didn’t know how to start then follow these easy steps.
Are Roast Pumpkin Seeds good for you?
Roast Pumpkin seeds make a great snack. And they also contain omega 3, omega 6, fatty acids, antioxidants and fibre and they are said to help reduce cholesterol, always a bonus!
Remove the seeds from your pumpkin
- Scoop the seeds from your pumpkin. Cut the pumpkin in half If you plan to roast it. But if you plan to make a lantern you can scoop the seeds from a hole in the top.
- Separate the seeds from the strings. I find the easiest way to do this is to put the strings and seeds in a bowl of cold water. The seeds float to the top and you can scoop them off with a slotted spoon.
- You may need to dig about in the stringy pulp to get all the seeds out but it doesn’t take long.
Prepare to roast
Line a baking sheet with aluminium foil put the seeds onto the tray, add olive oil and a seasoning of your choice and mix together then spread out evenly and place in the oven.
Turn the Roast Pumpkin Seeds
Watch the pumpkin seeds carefully as they can easily burn. Turn with a spatula to make sure they are evenly roasted, then once they are golden brown, leave to cool, then serve.
More Pumpkin Recipes from Farmersgirl Kitchen
Spicy Roast Pumpkin and Coconut Soup is made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut.
Roast Pumpkin Hummus combines sweet roasted pumpkin with chickpeas and tahini to make a delicious dip or spread. It is ideal for parties or family snacks served with pitta bread or carrot sticks.
More Snacks and Light Bites
- Air Fryer Cheese and Chorizo Twists
- Smokey Maple Roasted Chickpeas – Fab Food 4 All
- Spiced Almonds – Fab Food 4 All
Roast Pumpkin Seeds
Ingredients
- 100 grams raw pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Pre heat the oven to 160C
- Remove the pumpkin seeds from the pulp (strings)
- Place the seeds on a foil-lined baking sheet, add the olive oil, salt and pepper and mix thoroughly.
- Roast in the oven for 10 minutes, then check them and move around with a spatula to make sure they brown evenly. Return to oven for another 5-10 minutes.
- Check the pumpkin seeds and once golden brown, remove from the oven and leave to cool, then serve.
Kellie@foodtoglow says
roasting pumpkin seeds are one of the bonuses of being brave enough to tackle a big pumpkin. I love free food, especially when it is so nutritious (best easy wholefood source of Vit E) and delicious. We like it roasted with cocoa powder and chilli too!
Janice Pattie says
Wow, cocoa powder and chilli sounds like an amazing combination
Jacqueline Meldrum says
Good or should I say spooky timing Janice. I am bookmarking this for later in the month and sharing it for you now. By the way love the new look.
Janice Pattie says
Absolutely, timing is all 🙂 Hope you enjoy the roast pumpkin seeds.
Emma says
I always feel so wasteful chucking out the seeds when we carve our pumpkin. Will definitely be roasting them this year. Thanks for the recipe 😀
Janice Pattie says
Hurrah! They are great to sprinkle over soups and other dishes, more ideas coming soon.
Jill Colonna says
I still haven’t got around to making those yet! I think you’ve convinced me now, Janice, though. It’s high time I kept them aside so no wastage – especially as the water separation of the seeds and fibres is what does it for me (I’m so lazy at fiddling around with things so this is great!).
Janice Pattie says
Hurrah, the water definitely helps, although it is still a little bit fiddly.
Christina Conte says
just love them and love the fact that they don’t get thrown away-seems such a shame to throw away food!
Janice Pattie says
Yes, it feels like free food!
Chloe Edges says
Such a good idea especially in this day and age of too much food waste. I’m going to make these to go on top of your pumpkin hummus. I think I might hit them with a little garlic salt. Just because almost nothing gets away from the garlic salt in my house!
Janice Pattie says
ooh, garlic salt sounds like a great idea.
Chloe Edges says
I followed your instructions for the ridiculously huge amount of seeds I scooped out my ridiculously small pumpkin yesterday and they were delicious. I tried a recipe before which involved boiling them first and they were very chewy as a result. These were lovely and crispy and I’m back on board! I added garlic salt, cumin and paprika and they were super tasty 🙂
Janice Pattie says
I’m glad you enjoyed the roasted pumpkins seeds, it seems such a waste to throw them away when you can make them into a tasty snack.