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    Home » Food and Drink

    How To Roast Pumpkin & Squash Seeds

    Published: Oct 2, 2017 · Modified: Jul 17, 2021 by Jenna Urben · This post may contain affiliate links

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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

    How To Roast Pumpkin & Squash Seeds

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

    • 1 pumpkin or large squash
    • 1 teaspoon coconut oil approximately
    • Salt
    • Optional Pumpkin Pie Spice Seasoning: Brown sugar and pumpkin pie spice
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Preheat oven to 300F.
    • Scoop the seeds from the pumpkin or large squash.
    • Place seeds in a colander and pinch away flesh and strings.
    • Run colander under cold water and remove additional flesh, don't worry about getting everything. Shake colander to remove excess water.
    • Dry the seeds using a paper towel, the seeds will stick to the towel but do your best to dry.
    • 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.
    • Roast until the seeds just start to brown, this should take about 25 minutes.
    • Remove seeds from oven and let cool on the sheet.

    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 ½ 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!
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

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    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

    Reader Interactions

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    1. lindseymorgan45

      October 06, 2017 at 10:37 am

      YUM!!! I love pumpkin seeds - such a great post for fall!!! Thank you!

      Reply
      • Jenna | The Urben Life

        October 06, 2017 at 3:48 pm

        Thank you so much 🙂

        Reply
    2. Gwen Llana-Serrano

      October 04, 2017 at 9:28 pm

      I love reading about easy recipes these days. This one's perfect for the coming Halloween too. 🙂

      Reply
      • Jenna | The Urben Life

        October 04, 2017 at 10:14 pm

        Great 🙂 I'm glad you enjoyed it!!

        Reply
    3. Lisa

      October 04, 2017 at 12:04 pm

      We love roasting pumpkin seeds but have never added any spice to them before. This is a great idea!

      Reply
      • Jenna | The Urben Life

        October 04, 2017 at 12:37 pm

        Thanks 🙂 I hope y'all enjoy!

        Reply
    4. Kristi

      October 04, 2017 at 9:10 am

      I am totally roasting pumpkin seed this Saturday!

      Reply
      • Jenna | The Urben Life

        October 04, 2017 at 12:37 pm

        Woo hoo, have fun!

        Reply
    5. Lanae Bond

      October 03, 2017 at 1:44 pm

      Thanks for the recipe because I am looking for more healthier recipes to try!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:03 pm

        Awesome, stay tuned! I'm sharing lots of healthier & lighter recipes soon 🙂

        Reply
    6. Natalie

      October 03, 2017 at 11:15 am

      Yum! I love roasting pumpkin seeds in the fall!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:03 pm

        Me too 🙂

        Reply
    7. Casey the College Celiac

      October 03, 2017 at 11:07 am

      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
      • Jenna | The Urben Life

        October 03, 2017 at 2:03 pm

        Yesss! Wow, I need to try that 🙂

        Reply
    8. Ashley

      October 03, 2017 at 10:56 am

      This is on my fall to do list! I can’t wait to make these!!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:04 pm

        Yay!! Have fun!

        Reply
    9. elise

      October 03, 2017 at 9:44 am

      I love eating them, so gotta try out this recipe to make my own! sounds relish!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:05 pm

        Yay, thank you!

        Reply
    10. Rae

      October 03, 2017 at 9:18 am

      Perfect! I will be following this guide when we carve our pumpkins next week 🙂

      Rae | Mindful Rambles

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:05 pm

        Awesome, have fun!!

        Reply
    11. julieannhoag

      October 03, 2017 at 12:44 am

      We LOVE roasting seeds every year! I will have to try out your recipe, it sounds really yummy!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:05 pm

        I love playing with different flavors! Have fun 🙂

        Reply
    12. The Darling Dahlia

      October 02, 2017 at 9:52 pm

      Yum, I'm not a pumpkin spice fan but I love pumpkin seeds!

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:06 pm

        Awesome, they're so yummy!

        Reply
    13. Erin

      October 02, 2017 at 8:37 pm

      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
      • Jenna | The Urben Life

        October 03, 2017 at 2:06 pm

        So great 🙂 You're welcome!

        Reply
    14. Mila

      October 02, 2017 at 6:06 pm

      Roasted seeds are my favorite snack in the fall! They're so lovely on their own, or atop salads.

      Reply
      • Jenna | The Urben Life

        October 03, 2017 at 2:09 pm

        I totally agree!

        Reply
    15. creamblushpeony

      October 02, 2017 at 4:27 pm

      Looking forward to trying this with maple sugar!

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 4:29 pm

        Yum 🙂

        Reply
    16. Jaime Porter

      October 02, 2017 at 1:35 pm

      I’ve never fixed the seeds with brown sugar. I will have to try it!

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 1:40 pm

        Makes for a nice treat!

        Reply
    17. theweekendfox

      October 02, 2017 at 1:24 pm

      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
      • Jenna | The Urben Life

        October 02, 2017 at 1:40 pm

        Awesome!! Enjoy 🙂 Let me know what you think!

        Reply
    18. Paula @ I'm busy being awesome

      October 02, 2017 at 1:19 pm

      I am definitely in the "everything is better with pumpkin" camp 🙂 I had no idea it was so easy to roast pumpkin seeds – I can't wait to give this a try!

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 1:40 pm

        Heck yes!! Oh yeah, for sure. Let me know what you think 🙂

        Reply
    19. Laura

      October 02, 2017 at 11:16 am

      I love this! I always want to do something with all of my squash seeds, and this is PERFECT!

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 11:30 am

        Thank you so much, I'm thrilled you love this!

        Reply
    20. Melanie

      October 02, 2017 at 10:25 am

      Roasting pumpkin seeds is my favorite thing about Fall! I am a sweet and salty girl, so I usually add a little honey for some honey-roasted-yumminess!

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 11:04 am

        Ohhh yum, I'm gonna have to try that!

        Reply
    21. Erin Haugerud

      October 02, 2017 at 10:20 am

      YUM!!! Roasted Pumpkin Seeds is the best part of carving a pumpkin 😉

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 11:04 am

        Totally agree 🙂

        Reply
    22. myhomesteadlifecom

      October 02, 2017 at 9:51 am

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

      Reply
      • Jenna | The Urben Life

        October 02, 2017 at 11:04 am

        Yay, enjoy!! 🙂

        Reply
    23. nadaliebardo

      October 02, 2017 at 9:49 am

      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
      • Jenna | The Urben Life

        October 02, 2017 at 11:04 am

        Totally!!!! 🙂 Happy October!

        Reply
    24. Piper Ellice

      October 02, 2017 at 9:12 am

      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
      • Jenna | The Urben Life

        October 02, 2017 at 11:04 am

        Yes!! Oh for sure, large squash like acorn and butternut 🙂

        Reply

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