The BEST Roasted Pumpkin Seeds! Don’t toss them out…roast them!
With the cooler weather setting in and the colorful leaves everywhere that means Pumpkin Season is here (and I’m so excited)! I love all things pumpkin… the vibrant orange color, fall decor, carving pumpkins, eating chocolate chip pumpkin cookies, sweet pumpkin bread AND the seeds….yep the pumpkin seeds! I have the BEST roasted pumpkin seeds recipe to share with you this season. They turn out savory and delicious; you’ll never throw out your pumpkin seeds again.
This recipe is so easy and delicious. It will become a fall favorite, trust me. It’s funny how simple recipes are usually the best and this one is no exception. Here’s what you’ll need. That’s right, only 3 ingredients!
Ingredients For The BEST Roasted Pumpkin Seeds:
- 1 cup Pumpkin seeds
- 1 cup Worcestershire sauce
- Sea Salt to sprinkle before baking
How To Make The BEST Roasted Pumpkin Seeds:
- First, open your pumpkin and pull all the pumpkin seeds out. You’ll probably have some of the orange stringy pumpkin “guts” come with. (This is definitely not my favorite part, but my kids sure love it, haha).
- Rinse seeds using a colander or strainer of some sort. Make sure to get as much of the orange pumpkin “guts” off the seeds before the next step.
- Bring seeds and Worcestershire sauce to a boil and simmer for 10 minutes. Remove seeds from liquid.
- Preheat your oven to 400 degrees. Line the sheet pan with tin foil for easy cleanup. Lightly grease the foil on the sheet pan with olive oil. Spread boiled seeds onto the sheet pan. Drizzle a little more olive oil on the seeds, and toss the seeds to lightly coat all of them. Make sure you have a single layer of seeds on the sheet pan before baking. Sprinkle seeds with sea salt right before baking.
- Bake for 5-20 minutes until seeds are golden brown. Smaller seeds will roast much quicker than larger ones so just watch them close to avoid over toasting them
Keep in mind this recipe will be: 1 cup seeds to 1 cup Worcestershire sauce. Make sure to measure how many seeds you have and adjust the recipe accordingly.
Should Pumpkin Seeds Be Soaked Before Roasting?
You can just rinse your pumpkin seeds in a strainer to remove as much of the pumpkin guts off that you can from the seeds. If you want you can also soak the seeds with some salt to help with digestion and to make them more salty. This will help them have a crispier shell when roasted.
Do Pumpkin Seeds Have To Dry Before Roasting?
For this recipe you don’t need to dry out the seeds prior to seasoning. If you are doing a basic roast after rinsing your pumpkin seeds you can shake them dry and lay them out on a lightly greased pan and roast them for 30 minutes to dry them out.
Why Are My Pumpkin Seeds Chewy?
Pumpkin seeds tend to be a little chewy right out of the oven. Try letting them cool and taste them to see if they are still chewy. If they are, you can always put them back in the oven for an additional 5-10 minutes to help crisp them up more.
How Long Can Pumpkin Seeds Sit Out Before Cooking?
If you don’t want to roast your pumpkin seeds just yet you can place them in an airtight container in your fridge for up to 2 months. Or you can keep them at room temperature uncovered to dry out on your counter for no more than one week before roasting.
Can I Freeze Pumpkin Seeds?
You can freeze pumpkin seeds in an airtight container or in a heavy duty freezer bag for up to 12 months.
That’s it! Once the seeds are totally cooled, ENJOY!
The Best Roasted Pumpkin Seeds
Savory, crispy and delicious pumpkin seeds. You will never throw your pumpkin seeds away again. Plus its only 3 ingredients!
Ingredients
- 1 cup pumpkin seeds
- 1 cup Worcestershire sauce
- sea salt sprinkle before baking
Instructions
-
First, open your pumpkin and pull all the pumpkin seeds out.
-
Rinse seeds using a colander or strainer of some sort. Make sure to get as much of the orange pumpkin "guts" off the seeds before the next step.
-
Bring seeds and Worcestershire sauce to a boil and simmer for 10 minutes. Remove seeds from liquid.
-
Preheat your oven to 400 degrees. Line the sheet pan with tin foil for easy cleanup. Lightly grease the foil on the sheet pan with olive oil. Spread boiled seeds onto the sheet pan. Drizzle a little more olive oil on the seeds, and toss the seeds to lightly coat all of them. Make sure you have a single layer of seeds on the sheet pan before baking. Sprinkle seeds with sea salt right before baking.
-
Bake for 5-20 minutes until seeds are golden brown. Smaller seeds will roast much quicker than larger ones so just watch them close to avoid over toasting them.
Recipe Notes
Adjust this recipe according to how many pumpkin seeds you would like to toast (each pumpkin will have a different amount of seeds) This recipe is for 1 cup seeds. Adjust measurements of your ingredients based on how many seeds you have.
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Tis the Season for ALL THINGS PUMPKIN!
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