Roasted Pumpkin Seeds

Carving a Jack O Lantern?  Don’t toss the seeds!  After they are roasted they make a delectable snack.


When I first started roasting pumpkin seeds, I couldn’t get the salt to stick to them after they came out of the oven.  Then my friend Shannon showed me her trick- salt them when they are wet BEFORE you roast them.  Genius!


You will need:

A whole pumpkin (winter squashes can work as well)


Salt to taste (kosher or sea salt works best)

Chili Powder (optional)

Seasoned Salt (optional)

Onion Powder (optional)


1)    Scrape out pumpkin seeds from inside of pumpkin

2)    Put seeds into a big bowl and cover them with water.  The seeds will float to the top and the pumpkin guts stuck to them will sink to the bottom.

3)    Put wet seeds onto a baking sheet

4)    Sprinkle the seeds with salt and other seasonings

5)    Bake in a 350 degree oven for about 8 minutes or until the seeds are dry and slightly darker in color.