Updated: Nov 10, 2021
Carving pumpkins? Don’t discard those slimy seeds! Roast them for a crunchy, salty snack reminiscent of sunflower seeds or popcorn. Roasted pumpkin seeds are also great as a seasonal addition to a cheese board, sprinkled on a fall salad or mixed into trail mix with nuts and chocolate candy pieces.
Recipe and photo by Kimme Hargrove
Pumpkin (any size)
Preheat oven to 400°F.
Scoop out and discard the insides of the pumpkin (it’s messy but worth it, and a great sensory activity for kids, too). Pluck seeds from the stringy mess easily by running them under cold water over a colander in the sink. Place seeds on paper towels to soak up excess water.
Spread pumpkin seeds on a baking sheet. Sprinkle liberally with salt. Bake 10 minutes, stirring once. Then bake for another 5 minutes, being careful not to burn them. Seeds should be slightly crisp and just beginning to brown. Store the seeds in a ziplock bag or Mason jar.