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How To Roast Pumpkin & Squash Seeds

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Learn How To Roast Pumpkin & Squash Seeds! With just one pumpkin or squash, coconut oil, and salt. It’s really that easy!!

How To Roast Pumpkin Squash Seeds

It’s that time of year again when the pumpkin spice lovers make their obsession known and bakers experiment with everything pumpkin and large squash! I’m guilty of both of these, are you too? If you are then you know in addition to cooking and baking with pumpkin and squash, you can roast up the seeds for another little snack as well!

I love snacking on seeds or tossing them on top of salads. One of my favorite aspects of roasting pumpkin or squash seeds are the truly unlimited flavor profiles! You can keep it classic with salt, spice them up with chili powder and cayenne pepper, or stick with the seasonal favorite pumpkin spice. How do you season your seeds?

How To Roast Pumpkin Squash Seeds.JPG

How To Roast Pumpkin Squash Seeds
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How To Roast Pumpkin & Squash Seeds

Learn How To Roast Pumpkin & Squash Seeds! With just one pumpkin or squash, coconut oil, and salt.

Ingredients

  • 1 pumpkin or large squash
  • 1 teaspoon coconut oil approximately
  • Salt
  • Optional Pumpkin Pie Spice Seasoning: Brown sugar and pumpkin pie spice

Instructions

  1. Preheat oven to 300F.
  2. Scoop the seeds from the pumpkin or large squash.
  3. Place seeds in a colander and pinch away flesh and strings.
  4. Run colander under cold water and remove additional flesh, don't worry about getting everything. Shake colander to remove excess water.
  5. Dry the seeds using a paper towel, the seeds will stick to the towel but do your best to dry.
  6. Transfer seeds to baking sheet and drizzle with oil then sprinkle with a nice pinch of salt. Toss so everything is coated then spread out in a single layer.
  7. Roast until the seeds just start to brown, this should take about 25 minutes.
  8. Remove seeds from oven and let cool on the sheet.

Recipe Notes

Optional Pumpkin Pie Spice Seasoning: Once seeds cool, toss with a little brown sugar. Not too much, you just want to lightly coat the seeds. Then sprinkle 1/2 teaspoon pumpkin pie spice. Toss well then roast for another 10 minutes.

Enjoy once cool or store for a few days in an airtight container!

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Comments

  1. Yum! I LOVE pumpkin seeds {such a great low carb snack to go!} but had no idea you could eat squash seeds too? That’s awesome. Thanks for sharing!
    xoxo,
    Piper Ellice @ piperellice.com
    Starting Out Southern Blog

    Reply

  2. This is probably my favorite part of fall, once pumpkins are available in stores I can’t wait to cut them open and bake the seeds. Thank you for the recipe!

    Reply

  3. Love the sweet twist of this recipe. I always just used salt, now I have a new recipe to try this season!

    Reply

  8. I’ve honestly never roasted my own pumpkin seeds, but this is the year I’ll be doing it! Pinning this for when we buy our first pumpkin soon. 😉

    Reply

  12. I used to do this with my mom all the time when I was little. I’m going to try your recipe and make a batch myself this season. Thanks for the idea!

    Reply

  18. I just roasted my first pumpkin a few days ago and I’m so glad I did! The homemade pumpkin butter is sooooo addictive!

    Reply

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