Learn How To Roast Pumpkin & Squash Seeds! With just one pumpkin or squash, coconut oil, and salt. It's really that easy!!
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
Ingredients
- 1 pumpkin or large squash
- 1 teaspoon coconut oil approximately
- Salt
- Optional Pumpkin Pie Spice Seasoning: Brown sugar and pumpkin pie spice
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.
elise says
I love eating them, so gotta try out this recipe to make my own! sounds relish!
Jenna | The Urben Life says
Yay, thank you!
julieannhoag says
We LOVE roasting seeds every year! I will have to try out your recipe, it sounds really yummy!
Jenna | The Urben Life says
I love playing with different flavors! Have fun 🙂
The Darling Dahlia says
Yum, I'm not a pumpkin spice fan but I love pumpkin seeds!
Jenna | The Urben Life says
Awesome, they're so yummy!
Erin says
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!
Jenna | The Urben Life says
So great 🙂 You're welcome!
Mila says
Roasted seeds are my favorite snack in the fall! They're so lovely on their own, or atop salads.
Jenna | The Urben Life says
I totally agree!
creamblushpeony says
Looking forward to trying this with maple sugar!
Jenna | The Urben Life says
Yum 🙂
Jaime Porter says
I’ve never fixed the seeds with brown sugar. I will have to try it!
Jenna | The Urben Life says
Makes for a nice treat!
theweekendfox says
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. 😉
Jenna | The Urben Life says
Awesome!! Enjoy 🙂 Let me know what you think!
Paula @ I'm busy being awesome says
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!
Jenna | The Urben Life says
Heck yes!! Oh yeah, for sure. Let me know what you think 🙂
Laura says
I love this! I always want to do something with all of my squash seeds, and this is PERFECT!
Jenna | The Urben Life says
Thank you so much, I'm thrilled you love this!
Jenna | The Urben Life says
Yes!! Oh for sure, large squash like acorn and butternut 🙂
Melanie says
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!
Jenna | The Urben Life says
Ohhh yum, I'm gonna have to try that!
Erin Haugerud says
YUM!!! Roasted Pumpkin Seeds is the best part of carving a pumpkin 😉
Jenna | The Urben Life says
Totally agree 🙂
myhomesteadlifecom says
Love the sweet twist of this recipe. I always just used salt, now I have a new recipe to try this season!
Jenna | The Urben Life says
Yay, enjoy!! 🙂
nadaliebardo says
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!
Jenna | The Urben Life says
Totally!!!! 🙂 Happy October!