Description
A simple and flavorful recipe for roasting pumpkin seeds to a crispy, golden brown, perfect as a healthy snack or fall treat. This method uses olive oil and sea salt for seasoning, with an optional touch of chili powder for a spicy kick.
Ingredients
Scale
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Prepare the Seeds: Scoop the seeds from a pumpkin or winter squash and place them in a bowl of water to help separate the seeds from the stringy flesh; the seeds will typically float. Rinse the seeds thoroughly using a colander to remove any remaining bits of pulp. Then, lay the seeds out in a single layer on a clean kitchen towel and dry them completely to prevent steaming during roasting.
- Preheat the Oven: Set the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season the Seeds: Transfer the dried seeds to a small bowl and drizzle with the olive oil and sea salt. Toss them gently to ensure all seeds are evenly coated with the oil and seasoning.
- Roast the Seeds: Spread the seasoned seeds in a single layer on the prepared baking sheet. Place the sheet in the oven and bake for 35 to 45 minutes, stirring or shaking the pan halfway through to promote even roasting. Roast until the seeds are golden brown and crisp, keeping an eye on them toward the end of cooking to prevent burning.
- Add Final Seasoning and Serve: Once roasted, transfer the seeds to a serving bowl and sprinkle with chili powder for a spicy flavor if desired. Let them cool slightly before enjoying as a crunchy snack.
Notes
- This recipe is versatile and can be made with seeds from other winter squash varieties such as kabocha, butternut, delicata, or acorn squash.
- Roasting times may vary based on the size and moisture content of the seeds; smaller seeds will require less time.
- Be sure to dry the seeds thoroughly before roasting to achieve maximum crispiness.
- Storage tips: Store cooled roasted seeds in an airtight container for up to a week to maintain freshness.
Nutrition
- Serving Size: ¼ cup
- Calories: 160
- Sugar: 0.2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.2g
- Protein: 7g
- Cholesterol: 0mg
