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.
Roast Pumpkin seeds don’t just make a great snack, 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
I was going to roast my pumpkin so cut it in half, but you can scoop them out from a hole in the top if you are planning on making a lantern. You then need to separate the seeds from the strings. I found the easiest way to do this was to remove the largest bits of strings then put it all in a bowl of cold water. The seeds will 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
Keep a close watch on your pumpkin seeds and 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
Sweet Potato Chips – Farmersgirl Kitchen
Cheats Seeded Crackers – Farmersgirl Kitchen
Sweet Apple Slices – Farmersgirl Kitchen
Paprika Spiced Mixed Nuts – Farmersgirl Kitchen
Smokey Maple Roasted Chickpeas – Fab Food 4 All
Spiced Almonds – Fab Food 4 All
PIN FOR LATER
Where is your favourite place to hang out?
Let’s connect
Roast Pumpkin Seeds
Ingredients
- 100 grams raw pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp 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.
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!
Wow, cocoa powder and chilli sounds like an amazing combination
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.
Absolutely, timing is all 🙂 Hope you enjoy the roast pumpkin seeds.
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 😀
Hurrah! They are great to sprinkle over soups and other dishes, more ideas coming soon.
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!).
Hurrah, the water definitely helps, although it is still a little bit fiddly.
just love them and love the fact that they don’t get thrown away-seems such a shame to throw away food!
Yes, it feels like free food!
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!
ooh, garlic salt sounds like a great idea.