Best Roasted Pumpkin Seeds

Crunchy, salty roasted pumpkin seeds are the perfect Halloween snack—easy to make with just a few ingredients.

30 min Serves 4 Medium American

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This recipe shows you how to turn pumpkin or winter squash seeds into a crispy, seasoned treat. After cleaning and boiling the seeds in salted water, you toss them with olive oil and spices, then roast at 400°F until golden brown. The result is a delicious snack that's perfect for fall.

Directions

Remove seeds from a partially cooked or raw winter squash.

Rinse the seeds to get rid of any large squash pieces or strings.

Preheat your oven to 400°F.

Bring a few cups of water to a boil with the seeds—use about 2 cups water per 1/2 cup seeds. Add 1/2 teaspoon salt per cup of water (adjust to taste). Boil for 10 minutes.

After boiling, drain the seeds in a colander and rinse again. Pick out any remaining pumpkin bits or strings that have loosened.

Place the seeds in a bowl and toss with 1–2 teaspoons olive oil to coat. Season with salt, pepper, and any other spices you like.

Spread the seeds in a single layer on a baking sheet or shallow pan and place it on the upper oven rack.

Bake until the seeds start to brown and reach your desired crunch, typically 10–15 minutes. Cooking time varies by seed size; they'll change from wet gray to opaque white to golden brown when done.

Let the seeds cool on a rack until safe to handle.