Description
Enjoy a simple and delicious snack with this roasted pumpkin seeds recipe. Perfect for fall, these crunchy seeds can be made from any type of winter squash and are seasoned with olive oil, sea salt, and a hint of chili powder for a flavorful kick.
Ingredients
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 the pumpkin or winter squash and place them in a bowl of water to help separate the seeds from the flesh, as the seeds will float. Rinse thoroughly in a colander to remove any remaining flesh, then spread them out on a kitchen towel and dry completely.
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Season the seeds: In a small bowl, drizzle the dry pumpkin seeds with extra-virgin olive oil and sprinkle sea salt, then toss well to evenly coat the seeds.
- Roast the seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through the cooking time to ensure even crisping and golden browning.
- Finish and serve: Remove the seeds from the oven once crisp and golden. Toss with a sprinkle of chili powder for added flavor and serve warm or at room temperature.
Notes
- Different types of winter squash seeds may require adjusted roasting times depending on their size; smaller seeds need less time.
- Ensure seeds are thoroughly dried before roasting to achieve maximum crispiness.
- Feel free to adjust seasoning according to your taste preferences, such as adding garlic powder or smoked paprika.
- Store cooled roasted seeds in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
