Roasted Pumpkin (Squash) Seeds

What to do with all of the seeds from your recently carved Jack-o-Lantern or roasted pumpkins and winter squash? Whatever you do, don’t throw them away! Save them for a super delicious (and nutritious) snack that will keep you out of your kids’ Halloween candy.

Seeds from any variety of winter squash or pumpkin can be roasted and eaten.

Scrape pumpkin/squash and remove pulp and seeds.

Separate seeds from pulp, discarding pulp. Rinse the seeds and pat dry with paper towels or a dishtowel. Place the dry seeds in a shallow pie plate or roasting pan.

Seeds can be cooked immediately, or allowed to further dry first. Drying the seeds longer will make them less chewy, more crisp. This will help if you tend to get things stuck in your teeth or dental work.

To dry, let seeds air dry in a shallow pan for several hours up to several days, stirring occasionally, to keep them from sticking to one another.

Stir in seasonings and roast seeds until they are a golden brown.

Roasted pumpkin, butternut squash and acorn squash seeds.

Roasted Delicata squash seeds (small yellow squash with green stripes). These are especially delicious. Very tender.

RECIPE:

Roasted Pumpkin or Squash Seeds

2 cups rinsed and dried pumpkin or winter squash seeds
2 Tbs butter
1 Tbs Worcestershire sauce
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp hot (spicy) Hungarian paprika

Place seeds on a foil lined (I like non-stick foil) baking sheets. Preheat oven to 350°F.

Melt butter and stir in remaining seasonings. Pour over seeds in pan and stir until well coated.

Roast for about 15 minutes, stirring every 5 minutes, until seeds are golden brown. Cool completely before storing in an airtight container.

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