Cleaning out a pumpkin is a messy job, and separating the stringy insides from the seeds can be time-consuming. But, if you have the patience, preserving the pumpkin’s seeds and roasting them is well worth your time. A delicious snack, pumpkin seeds are rich in protein, fiber, zinc, and magnesium. Once you’ve done the tedious part of separating the seeds from the rest of the pumpkin, the rest of the process is smooth sailing.
Step 1. Preheat oven to 375 degrees Fahrenheit (190 Celsius).
Step 2. Separate the seeds from the pumpkin’s stringy insides. Wash them with cool water; drain.
Step 3. Spread the wet seeds on a wet towel to absorb any excess water. If you aren’t ready to roast them right away, you can leave the seeds on the towel for up to two days until they are completely dry.
Step 4. Toss the seeds in a clean bowl with the following (based on 1/2 cup pumpkin seeds; double this recipe for a jack-o-lantern size pumpkin, or otherwise adjust according to the amount of seeds you have):
- 2 teaspoons olive oil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (option, if you want to add some extra spice)
Step 5. Spread the seasoned seeds on a cookie sheet lined with aluminum foil in 1 layer.
Step 6. Bake the seeds for about 30 minutes, until golden brown. (Baking time will be less if the seeds are already dry when you season them.) The baked seeds should look something like this:
Step 7. Allow the seeds to cool and transfer them to a bowl for serving. The seeds can be eaten with or without the shell. Usually, a pumpkin seed shell is not as tough as that of a sunflower seed, so if you like that extra crunch, go for it! Store roasted seeds in an airtight container at room temperature.