Oct 24, 20212 min read

Roasted Pumpkin Seeds

When I think of all of the years that I didn’t save pumpkin seeds from carving pumpkins.. 😭😭😉

Seriously, they are so delicious. And versatile! You can make sweet, I prefer savory.

(This pic👆🏼made with olive oil)

Save those seeds next time you’re carving pumpkins and give these a try!!

Roasted Pumpkin Seeds

🎃seeds from a pumpkin (about 2 cups)

🎃2 Tbsp olive oil or 3 Tbsp butter (melted)

🎃1tsp salt (plus 1 tsp to salt the boiling water)

🎃1 1/2 tsp Greek seasoning (Cavendar’s! But feel free to use whatever seasoning is your family favorite here)

🎃2 tsp Worcestershire sauce

Rinse and clean the seeds well from all of the extra pumpkin guts.

Boil seeds in salted water (enough to cover the seeds easily) for 10 minutes. (1- 1 1/2 tsp salt)

After boiling, drain them of all water and lay them out on a kitchen towel to allow to completely dry out. This takes at least an hour. It’s okay to lay out overnight.

Once the seeds are dry, place them in a bowl to season them; and preheat your oven to 250 degrees.

Add your seasonings to your dry seeds. For savory, my favorites are salt, Cavendar’s, and Worcestershire sauce. Feel free to add cinnamon and sugar to the butter or olive oil and make a sweet batch! Add the melted butter or olive oil (I have done both and both are delicious! You just need to find your preference.) And stir to combine well.

Spread the seasoned seeds out in a single layer on a baking sheet lined with foil.

Bake at 250 for 45 minutes, stirring every 15 minutes. Then increase your oven temp to 325 degrees and bake for 5-10 more minutes. This! This is the kicker to get them good and crunchy!! You don’t want to burn them, but push them closer to that 10 minutes if you can..just keep an eye on them.