Plain Roasted Pumpkin Seeds

    25 minutes

    If you are using pumpkin in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.

    174 people made this

    Serves: 4 

    • 2 cups pumpkin seeds
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt, or to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 140 C. Line a baking tray with baking paper or foil.
    2. After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.
    3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.

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    Reviews in English (151)


    I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around!  -  29 Sep 2008


    These were great. A rich nutty taste and so healthy. My kids loved them...  -  29 Sep 2008


    I have never had pumpkin seeds before, but I had squash on hand when I saw this recipe and thought I would try it. They were very good. I couldn't stop eating them. Yum!  -  29 Sep 2008