Roasted pumpkin seeds

Course Side Dish

Cuisine American

Keyword fall snack, pumpkin seed snack, squash seeds, toasted pepitas

Prep Time 20

Cook Time 25

Total Time 45

Seeds scooped from a pumpkin or winter squash, rinsed, dried, tossed with oil, salt and seasoning and roasted.

1 pumpkin (or any other winter squash will work as well)
1–2 tablespoons olive oil
1–2 teaspoons sea salt
1–2 teaspoons seasonings of your choice (garlic powder, cinnamon/sugar, etc) — optional

Cut around the stem with a large knife and pull it off. Scoop out the seeds with a large spoon or ice cream scoop (baking the pumpkin first can make the seeds easier to separate).
Rinse the seeds in a colander and pull away all the stringy pulp (floating them in a bowl of water helps).
Spread them on a cookie sheet lined with a towel and let them dry completely (a second towel on top speeds it up).
Toss the dry seeds in olive oil, then add the seasonings, coating them evenly with no clumps.
Spread on a baking sheet (a silicone mat, foil, or parchment all work).
Roast at 325 degrees for 5–15 minutes, stirring and looking at them about every five minutes to keep them from burning.
If you are using cinnamon sugar, turn the oven temperature down a little.
Let cool, then keep in an airtight container.

Cook time 15 minutes. Keeps several weeks, at least, airtight.