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Roasting Pumpkin Seeds

The bigger the pumpkin, the bigger (and tougher) the seeds. Because I’d prefer not to spend my evening chewing pumpkin seeds, I opt for a medium-sized pumpkin. Use a sharp knife to cut around the pumpkin stem, pull off the top, and scoop out the insides (a serving spoon does a good job, as does an ice cream scoop). If you’re intimidated by the sticky-slimy pumpkin guts, channel the bravery of your second grade self who held an eyeball (okay, a peeled grape) at a haunted house and dive in. 

Use a fork to scrape the sides and dislodge any stubborn strands, then use your fingertips to pinch the seeds off the pulp and put them in a bowl. Fill the bowl with water and swirl around the seeds, using your fingers to remove any stuck-on pieces of pulp. Then use a slotted spoon to skim the seeds off the top, and place on a clean kitchen towel to dry out for about an hour. It's worth the wait: Allowing the seeds to dry first ensures they’ll crisp—not steam—in the oven, allowing for maximum crunch. Carve your pumpkin while you wait! Preheat your oven to 325° F with a rack in the middle. 

Add your dry pumpkin seeds to a rimmed baking sheet, then toss with a few tablespoons of olive oil, a pinch of kosher salt, and two teaspoons of your preferred spices. I usually opt for a smoky mix of cayenne pepper and paprika, but do what feels right. Smoked paprika, za’atar, and even cinnamon all work great. Use your hands and really get in there to make sure each seed is evenly coated. golden brown pumpkin seeds, which should take around 20 minutes. Give them a shake halfway through to assess the browning and ensure an even bake. 

If your seeds are large or not fully dry, this will take a little longer, so keep an eye on things and stay patient. For slightly cheesy pumpkin seeds, immediately them toss with a drizzle of olive oil and a few shakes of nutritional yeast once they’re out of the oven. Smaller seeds roast more quickly, so adjust your baking time (less). Aside from that, treat them the same as you would regular "carving" pumpkin seeds. Pictured below (top to bottom): delicata squash seeds, butternut squash seeds, carving pumpkin seeds

I know roasting pumpkin seeds is a tradition a lot of folks had in their families growing up, but it just wasn’t something we ever did in my family. Don’t worry, we had a lot of other wonderful, cozy, comforting autumnal traditions, but baking pumpkin seeds just wasn’t one of them. Unlike when you roast vegetables, you want to roast pumpkin seeds at a lower oven temperature to prevent burning. I like to roast them at 300°F for 20-30 minutes, stirring every 10 minutes until they are golden brown. Depending on your oven, you might be able to get away with upping the temp to 350°F (as long as there are no hot spots in your oven), but I prefer to go low and slow with my pumpkin seeds!