How to Roast Pumpkin & Squash Seeds

Now that it’s October, pumpkins are finally part of the picture. Regardless of whether your’e carving jack-o’-lanterns in anticipation of Halloween or roasting spaghetti squash for dinner, don’t forget you can transform those seeds into a delicious snack or pretty garnish. The secret? Roasting them until you reach crunchy, toasted perfection—here’s how.

Step 1: Sort & Rinse

First, wipe or pick off any pumpkin flesh or strands from the seeds.

Step 2: Sauté

Sauté the seeds in a little canola oil until they are lightly browned.

Step 3: Bake

Transfer the seeds to a baking sheet and sprinkle with salt. Bake in a preheated 350°F oven until crisp, about 10 minutes.

Step 4: Drain & Store

Drain on paper towels, cool and store in a covered container in the refrigerator for up to 1 month.

What to Do with Roasted Seeds

Snack on the toasted seeds as is (feel free to add a few spices, like cayenne or cinnamon!), or try some other incredible applications:

• Mix them into a nutty granola mix.
• Blend pumpkin seeds into a Latin-inspired dip.
• Garnish a pumpkin soup with seeds that have been roasted with cayenne, cumin and cinnamon.
• Sprinkle them on salads like this Mesclun and Roasted Pears with Mustard Vinaigrette.
• Add a little crunch and nuttiness to handmade pumpkin tortelloni.
• Use them to garnish cupcakes.

Tell us: What’s your favorite way to cook with roasted squash and pumpkin seeds?