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Don’t throw away your pumpkin seeds after carving your pumpkin this Halloween, simply roast them with this easy recipe for a deliciously moreish snack.
Roasted pumpkin seeds are an incredibly easy but tasty snack. If you’re carving pumpkins with your kids this Halloween, or making anything with a squash don’t throw away the seeds, follow this simple recipe for a deliciously moreish treat.
Halloween in our house means only one thing: carving pumpkins! We used to throw away the seeds until I discovered how delicious roasting them was. With next to no effort it’s possible to rustle up a tasty snack with what would otherwise be thrown in the bin.
As well as being very easy to make they’re a great versatile snack. You can serve them plain, with just a little salt, or be more adventurous and add some spices. Alternatively, if you have a sweet tooth, try adding some honey or maple syrup for a sweet treat.
Once you discover this really easy for roasted pumpkin seeds you’ll never throw them away again.
How can kids help to make roasted pumpkin seeds?
This is one of the simplest recipes we have, so it’s perfect for kids, especially if they’ve already been put in charge of scooping the seeds out of their pumpkin before getting it ready to be carved.
Your kids can help wash and dry the seeds before tossing them in oil and laying them out on the baking tray.
It’s really as simple as that – the perfect fuss free, waste free snack.
How long do roasted pumpkin seeds keep?
Pumpkin seeds will keep in an air tight container for up to three days. They won’t have turned ‘bad’ after this but will loose their crispness.
Make sure the pumpkin seeds have fully cooled down before you store them or they will go soggy. For the same reason, I don’t recommend freezing them.
Can I flavour my pumpkin seeds?
Yes! You can prepare pumpkin seeds very simply with a little bit of salt, but if you want you can add an extra bit of flavour. Try adding some paprika, curry powder or chilli when you salt the seeds to add a little bit of extra interest.
You can also make pumpkin seeds sweet by adding maple syrup or honey instead of salt.
Do I need to boil pumpkin seeds before roasting them?
Boiling pumpkin seeds before roasting them helps to soften them so they bake more evenly. If you boil them in salted water that will also help the flavour permeate the seeds.
Do you need to dry the seeds before you roast them?
Yes. If you don’t dry the pumpkin seeds before you roast them, the extra moisture will turn into steam in the oven and will stop the seeds from crisping up nicely.
Simply rub the seeds with a clean tea towel before you bake them so the oil will coat them evenly and they cook well.
Are roasted pumpkin seeds healthy?
Pumpkin seeds are very nutritious. They are full of omega-3 fatty acids and minerals and have anti inflammatory effects with lots of health benefits.
What else can I make with pumpkin?
As well as roasted pumpkin seeds, you can use the flesh of a pumpkin or squash in our easy pumpkin pie recipe.
Useful equipment
Colander
Baking tray
Sauce pan
Spatula
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Ingredients
Pumpkin seeds (from 1-2 large pumpkins)
1 – 2 tablespoons of olive oil
Salt
How to roast pumpkin seeds
Prepare the pumpkin seeds
Start by adding the pumpkin seeds to a colander and run them under water to wash them and get your kids to try and remove as much of the pumpkin flesh as you can.
Add the seeds to a pan of water and boil them for five minutes to soften them slightly.
Drain them and dry them with a towel. Try to remove as much moisture as possible otherwise the liquid will steam in the oven and they won’t crisp up as nicely.
Roast the pumpkin seeds
Preheat your oven to 180C / 170C Fan / 350F.
Toss the pumpkin seeds with the oil and seasoning, then tip them on to a baking tray lined with baking or greaseproof paper. Spread them out so they are evenly dispersed across your try.
Bake the pumpkin seeds for 20-25 minutes flipping them half way through. They’re ready when they’ve turned a nice golden colour and have fully dried out and crisped up.
Remove them from the oven and leave them to cool on the tray to cool before serving.
Roasted pumpkin seeds
cookingwithmykids
Don't throw away your pumpkin seeds after carving your pumpkin this Halloween, simply roast them with this easy recipe for a deliciously moreish snack.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish, Snack
Cuisine American, British
Servings 12
Equipment
Colander
baking tray
Sauce pan
Spatula
Ingredients
- Pumpkin seeds
- 1-2 tablespoons of olive oil
- Salt
Instructions
Prepare the pumpkin seeds
Start by adding the pumpkin seeds to a colander and run them under water to wash them and try to remove as much of the pumpkin flesh as you can.
Add the seeds to a pan of water and boil them for five minutes to soften them slightly.
Drain the seeds with a tea towel. Try to remove as much moisture as possible otherwise the liquid will steam in the oven and they won't crisp up as well.
Roast the pumpkin seeds
Preheat your oven to 180C / 170C Fan / 350F.
Toss the pumpkin seeds with the oil and seasoning, then tip them on to a baking tray lined with baking or greaseproof paper. Spread them out so they are evenly dispersed across your try.
Bake the pumpkin seeds for 20-25 minutes flipping them half way through. They're ready when they've turned a nice golden colour and have fully dried out and crisped up.
Remove them from the oven and leave them to cool on the tray to cool before serving.
Keyword halloween, snack
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