Ingredients
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling (optional)
Instructions
- Clean the seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water. Stir and separate the seeds from the flesh; the seeds will float to the surface. Rinse the seeds in a colander to remove any remaining pumpkin flesh.
- Dry the seeds: Lay the cleaned seeds in a single layer on a kitchen towel and dry thoroughly to ensure they roast evenly and become crisp.
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Season the seeds: Place the dried seeds in a small bowl. Drizzle with the extra-virgin olive oil and sprinkle with sea salt. Toss the seeds until they are evenly coated with oil and salt.
- Roast the seeds: Spread the seeds evenly in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through, until the seeds turn golden brown and crisp.
- Finish and serve: Remove the roasted seeds from the oven and toss with a few sprinkles of chili powder if desired. Allow to cool slightly before serving as a crunchy, flavorful snack.
Notes
- Use any type of winter squash seeds, adjusting roasting time for smaller seeds.
- Drying seeds thoroughly before roasting is key to getting them crispy.
- Chili powder is optional but adds a nice spicy kick.
- Store leftover roasted seeds in an airtight container for up to one week.
- For a salt-free version, omit the sea salt or use alternative seasoning.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
