Toasted Pumpkin & Squash Seeds or Pepitas

Don't throw away those pumpkin seeds! You can toast your pumpkin, butternut or acorn squash seeds in your oven for a delicious and nutritional snack.  You can add salt and|or spices to suit your taste buds and the shells are an edible, good source of fiber.

Preparation Time: 10 Minutes + Overnight Drying

Cooking Time: 1 Hour
Total Time: 1 Hour & 10 Minutes

Difficulty: Easy

Ingredients List

Pumpkin seeds

Olive Oil or Butter

Some Spice Options:

Salt

Garlic

Seasoned Salt

Paprika

Cayenne Pepper

Directions

Step 1 Rinse pumpkin seeds and use your fingers to remove all the pulp. Now drain the pumpkin seeds and spread out on a cookie sheet to dry overnight.

Step 2 The next day, preheat your oven to 250˚F and line a baking sheet with aluminum foil.

Step 3 Toss pumpkin seeds in olive oil or melted butter and sprinkle with your choice of seasonings. Toss to coat.

Step 4 Bake for about 1 hour or until golden brown, tossing every 15 to 20 minutes.

Step 5 Cool your Pepitas before eating or storing them. You can store them in an airtight container at room temperature for up to 3 months or in the refrigerator for up to 1 year.

Try This

If you like your toasted pumpkin seeds extra-salty, soak them overnight in a solution of 1/4 cup salt to 2 cups of water. Dry them for 2 days instead of 1 and then proceed to step 2.