Roasted pumpkin seeds are the white, edible pieces of gold you get from carving a pumpkin. I’m all for the look of carved pumpkins on porches around Halloween. But honestly the best part about carving a pumpkin is to get to the seeds. There are a number of different ways to roast pumpkin seeds, but this is my favorite. It’s super easy, and I’m going to share it here.
HOW TO CLEAN & MAKE PUMPKIN SEEDS
Scoop the seeds from your pumpkin and place pumpkin seeds in a in a bowl filled with water. The seeds float in water, so this set-up makes taking the flesh off the seed easier. Using your fingers, separate the seeds from all pumpkin flesh you can remove. Once most flesh is separated from the seeds drain water off. Pat seeds dry with paper towels, make sure they dry well.
SEASONING
The variations for roasted pumpkin seeds are endless. That said, I’m going to show you my favorite variation below.
- Olive Oil, Rosemary Pumpkin Seeds
The combination of olive oil and rosemary is a match made in heaven. Have fun!
ROASTING PUMPKIN SEEDS
Transfer the pumpkin seeds to the prepared baking sheet in a single layer.
Bake for 20-30 minutes, or until the seeds are deeply golden.
Roasted Pumpkin Seeds:
Ingredients
- 1 1/2 cups pumpkin seeds, well-cleaned, well-dried
- 2 tsp olive oil
- 1 stalk rosemary
- fine grain sea salt
Instructions
- Preheat your oven to 375F, and line a baking sheet with parchment paper. In a bowl, toss the pumpkin seeds with the olive oil, rosemary, and sea salt.
- Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 20-30 minutes, or until the seeds are deeply golden.
- Remove from the oven, allow to cool for a few minutes, and enjoy.
If you make this recipe, we’d love to see it – tag us #AWWWLICIOUS on Instagram!
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