A fresh look at everyday eating

Roasted Pumpking Seeds

Don’t toss those seeds! Roasting your own seeds is so easy to do! I actually learned how to roast pumpkin seeds while earning my cooking badge in girl scouting…in the 3rd grade! I couldn’t believe how easy it was! Here is the recipe that started my obsession:


  • 1 medium pumpkin
  • 2 tbsp olive oil or canola oil
  • 1/4 tsp salt

Optional: garlic powder, onion powder, smoked paprika, or maybe cayenne pepper? Yum!)


  1. Preheat oven to 400F.
  2. Carve your pumpkin. Reserve those seeds in a colander.
  3. Rinse seeds well. Make sure you get all of that pulp and slimey stuff off! Spread out paper towels or kitchen towels and lay seeds out in a single layer. Let them dry out for a few hours. Or, blot them really well with paper towels.
  4. Once dry, put seeds in a medium bowl. Add olive oil, salt, and seasoning. Toss to coat.
  5. Spread seeds out in a single layer on a baking sheet, and bake for 10 minutes. Take seeds out and stir them around on pan. Put back into oven and bake another 5 minutes or until golden. Don’t let them burn!
  6. Remove from oven and let cool.

Leave a Comment

You must be logged in to post a comment.