Roasted Pumpkin Seeds

Roasting pumpkin seeds is really easy and makes a healthy snack.  If you have been following the blog, you already know that autumn is my favorite season.  One of the fun parts of this time of year is carving pumpkins with the kids.  And since you are going to go through the trouble of scooping all that goop out of them, you should get the reward of some yummy roasted pumpkin seeds.  This week, the kids and I got to work and had a little fun.  We are ready for Halloween, and we have a yummy snack.

I like to add a little hot sauce to my pumpkin seeds to give some flavor, but if that is not your thing you can leave that out altogether.  Of course, I used my own pepper sauce in these, but you can use any kind of hot sauce you like.  Don’t be afraid to add some, I didn’t put enough in to make these super spicy, just enough to give it a little something.  But if you are feeling courageous, don’t let me hold you back.  Go ahead and spice it up to your own taste.

Be patient when roasting the seeds.  It can take a while, especially if you added more pepper sauce.  You want to pull this out of the oven a few times and stir them around.  Make sure you stir all the way to the bottom of the pan so you thoroughly mix the wet parts with the dry so the seeds roast evenly.  Let them stay in the oven until they are all completely dried and roasted golden brown.

Roasted Pumpkin Seeds

  • Seeds from 3 large pumpkins (about 4 cups)
  • 3 tbsp. butter melted
  • 1 tbsp. salt
  • 2 tbsp. pepper sauce

Preheat the oven to 325 degrees.  Scoop the seeds out of the pumpkins and rinse them clean.  Get as much of the pumpkin off them as you can.  Put the seeds in a large bowl and stir in the butter, salt, and pepper sauce.  Put a layer of parchment paper on a baking sheet and spread the seeds out on top.  Get those seeds in the oven and let them roast; take them out and give them a stir every once in a while.  Let them roast until they are dry and nice and golden brown.  Mine took just over 1 1/2 hours in the oven, so be patient and let them keep roasting.  When they are done, let them cool completely and store them in a zip top bag.

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