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Tasty Roasted Pumpkin Seeds

Updated on November 3, 2012
5 stars from 1 rating of Tasty Roasted Pumpkin Seeds

Don't let those pumpkin seeds go to waste after carving the pumpkin for Halloween! Turn them into these tasty treats that make the whole house smell delicious.

Pumpkin seeds are little nutrition powerhouses. They pack protein and minerals, and even contain tryptophan, which is that substance found in turkey, famous for making you sleepy after the big meal. The B vitamins, E and K are also present, which is good because you won't be able to stop at eating just one!

These are easy to pull together, and are a nice reward after a tough effort carving the pumpkin. Makes you feel a little better knowing you are eating something nutritious before raiding the kids candy pile!

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 2 cups

Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons butter
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Carve your pumpkins, and reserve the seeds. Clean them well in a strainer under cold water. Pick as much pulp off as possible. Dab with a kitchen towel.
  2. Preheat oven to 300F. Line a baking sheet with parchment paper. Spread the seeds on the baking sheet and bake for 10 minutes to start to dry them out.
  3. Meanwhile melt butter, and add to a bowl with Worcestershire sauce, salt and garlic powder.
  4. Remove pumpkin seeds from oven, and toss seeds in bowl with butter mixture until well coated. Return to baking sheet on same parchment paper. Return to oven for another 30 to 40 minutes until fragrant and toasty. Enjoy!
Carve your pumkins
Carve your pumkins
Reserve seeds
Reserve seeds
Rinse well and pick out pumpkin pulp.
Rinse well and pick out pumpkin pulp.
Mix melted butter, Worchestershire sauce, salt and garlic powder.
Mix melted butter, Worchestershire sauce, salt and garlic powder.
Coat well, and spread out in single layer.
Coat well, and spread out in single layer.
Bake until toasty
Bake until toasty
Best served warm.  Sprinkle with more salt if desired.
Best served warm. Sprinkle with more salt if desired.

Update

Acorn squash is abundant right now, and very inexpensive. I cut one open last night to serve as a side dish with chicken and rice, and noticed how similar the seeds looked to pumpkin seeds! I researched them and found they have the same nutritional benefits that pumpkin seeds do, so I used the same recipe (cut in half because 1 squash only yielded about 1 cup of seeds). Delicious! I sprinkled them on a salad with chopped apples and a maple vinegrette for a great fall infused flavor. Hope you try it!

Acorn squash.
Acorn squash.
These are the seeds I scrapped from the squash.  Much less work than cleaning pumpkin seeds.
These are the seeds I scrapped from the squash. Much less work than cleaning pumpkin seeds.

Comments

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    • kitkat1141 profile imageAUTHOR

      kitkat1141 

      5 years ago from Ontario, Canada

      Yes, something to feel good about eating after having a little candy!!

    • jim10 profile image

      jim10 

      5 years ago from ma

      My family and I love them. We make them every Halloween.

    • kitkat1141 profile imageAUTHOR

      kitkat1141 

      5 years ago from Ontario, Canada

      Yes, I was surprised how well the acorn squash seeds turned out. Good luck next time!

    • loveofnight profile image

      loveofnight 

      5 years ago from Baltimore, Maryland

      Another great recipe, I did try baking them once but they did not come out very well. I can see my mistakes while reading your cooking process. Thanks also for the info on acorn squash, good to know....Be Well

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      Wow, that's really interesting! You're right, I have nothing to lose. : )

    • kitkat1141 profile imageAUTHOR

      kitkat1141 

      5 years ago from Ontario, Canada

      Researching the topic, it seems pumpkin seeds are one of the few things that improve after picking. Apparently they reach their maximum protein content 5 months after the pumpkin is picked! The recipe is basically free, because most people have the rest of the ingredients on hand, so you have nothing to lose if you try it! Thanks for looking.

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      I've often wondered if our pumpkin seeds are too big for roasting, but now I feel motivated to try after seeing your helpful step-by-step photos. Thank you! I'll let you know how it goes.

    • kitkat1141 profile imageAUTHOR

      kitkat1141 

      5 years ago from Ontario, Canada

      They are a delicious treat after carving a pumpkin. Hope you try it!

    • tglowv profile image

      Tiffany 

      5 years ago

      A great way to use the pumpkin seeds!

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