Oooh, so disgusting! Or is it? Be brave and plunge those hesitant wiggly fingers deep into the moist, squishy abyss of pumpkin guts and goo. Scoop everything out and I’ll show you an easy way to roast the seeds. You’ll be rewarded with a scrumptious burst of flavor for almost zero effort.
There is no set recipe for roasted pumpkin seeds since your amounts will differ each time you make them. But follow these simple instructions and you’ll master the process quickly.
Here’s the ultimate trick for one of October’s greatest treats:
Place the seeds in a zip-top bag and sprinkle with salt. (No need to worry about cleaning them first—any clinging pulp will get rinsed away later.) Seal the bag and squish to distribute the salt. Store in the refrigerator for at least 3 days, or up to 10 days.
Remove the seeds from the bag and place them in a colander. Run cool water over them, using your hands to remove any bits of pumpkin.
Place the seeds on a pizza pan with holes, or a baking sheet.
Pat the seeds dry with a paper towel or clean kitchen towel.
Toss them lightly with melted butter or olive oil.
Sprinkle the seeds with your favorite herbs and spices. Do not add salt at this point, or the seeds could become inedible. Toss the seeds to coat evenly.
Place the seasoned seeds in a preheated 325-degree oven for 25 to 30 minutes, or until golden brown. Check the seeds halfway through the process to prevent burning. Remove the pumpkin seeds from the oven and let them cool for 5 minutes. Taste and adjust the seasonings.
Cool completely, then store in an airtight container if not devoured as they came out of the oven. Print out our illustrated step-by-step How To Roast Pumpkin Seeds for easy reference.