Description
A simple, crunchy, and flavorful recipe for roasted pumpkin seeds seasoned with olive oil, sea salt, and a hint of chili powder. Perfect as a healthy snack or a tasty fall treat using seeds from any type of winter squash.
Ingredients
Scale
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Prepare the seeds: Scoop the seeds from a pumpkin or winter squash and place them in a bowl of water. The seeds will float, helping to separate them from the flesh. Rinse the seeds thoroughly in a colander to remove any remaining pulp, then spread them out on a kitchen towel and dry completely.
- Preheat the oven: Set the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Season the seeds: In a small bowl, toss the dried pumpkin seeds with the extra-virgin olive oil and sea salt until well coated.
- Roast the seeds: Spread the seasoned seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through to promote even browning and crispness. The seeds are done when golden brown and crunchy.
- Add chili powder and serve: Remove the seeds from the oven and toss with a few sprinkles of chili powder to add a spicy kick. Allow to cool slightly before enjoying as a snack.
Notes
- This recipe works well for seeds from any type of winter squash, including classic pumpkin, kabocha, butternut, delicata, and acorn squash. Roasting times may vary based on seed size, with smaller seeds requiring less time.
- Ensure seeds are thoroughly dried before roasting to get maximum crispiness and avoid steaming.
- You can customize the seasoning by adding other spices such as smoked paprika, garlic powder, or cinnamon.
Nutrition
- Serving Size: ¼ cup (about 14g)
- Calories: 80
- Sugar: 0.1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 0mg
