Go Back
How to Toast Pumpkin Seeds | In Jennie's Kitchen

How To Toast Pumpkin Seeds

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • seeds fresh-scooped from a pumpkin or any other squash (butternut, delicata, acorn, etc.)
  • olive oil
  • sea salt to taste
  • dried spices optional & to taste (smoked paprika, cumin, coriander, cinnamon, allspice)

Instructions
 

  • Preheat oven to 375ºF.
  • Rinse the seeds in a bowl of water, separating as much of the of stringy squash pieces.
  • Add the seeds to a pot, size dependent on how many seeds you're cooking. Add enough water to cover the seeds.
  • Bring to a boil over medium-high heat. Reduce to a vigorous simmer, and cook for 5 minutes, Strain seeds from water. Add to a towel, and rub off excess water.
  • Line a rimmed sheet pan with parchment paper. Scatter seeds on pan. Add a drizzle of olive oil, sea salt, and spices, if using. Spread seeds into a single layer.
  • Roast for 10 minutes, stir and spread back into a single layer, Roast for 10 to 15 minutes more, until seeds are dry and crisp.