Next time you carve a Jack-O-Lantern or cook a pumpkin for pie filling, save those seeds! Roasted pumpkin seeds are nutritious and delicious, great as a salad topping, and best of all, they’re easy to make.
- 2 cups of raw pumpkin seeds straight from the pumpkin
- water for cleaning/soaking
- 2 tablespoons salt
- 1 tablespoon melted butter
Remove any remaining pumpkin flesh off the seeds by rubbing them with your fingers while soaking them in a large bowl of water (don’t worry if you don’t get 100% of the flesh off). Dry the seeds on a paper towel. Remove towel and place the seeds in a bowl. Coat with melted butter and sprinkle with the salt. Spread the seeds on a cookie sheet and bake at 350º F for 30 minutes, or until they reach a light golden brown color, turning occasionally during cooking.
That’s it! How easy is that? Once the seeds have cooled, you can store them in an airtight plastic container to save for later, though they’re so tasty right out of the oven, you might not have many left to store.
For a yummy variation, try substituting salt with an equal measure of apple pie spice or pumpkin pie spice.