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
- 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!
