Pumpkin seeds are a healthful, delicious snack. After you carve your jack-o’-lantern or cut open your squash for cooking, separate the pulp from the seeds and discard any damaged seeds. If you wish, save a few seeds to plant in the spring.
Spread the seeds in a single layer on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Bake at 350° F for 5 to 10 minutes; the heady aroma of toasted seeds will tell you that they’re ready.
Roasted, Spiced Pumpkin Seeds
Makes about 3 1/2 cups
This recipe uses a sweet spice mixture, but you could also make a savory version using cumin and chili powder or five-spice powder with a splash of tamari.
- 1/2 tablespoon melted, unsalted butter or canola oil
- 1-1/2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/8 teaspoon fine sea salt
- 1 whole vanilla bean
- 3 cups pumpkin seeds
1. Preheat oven to 350°F. Combine butter or oil with brown sugar, cinnamon, cardamom, allspice, and salt in a medium bowl. Slice vanilla bean lengthwise down the center and scrape the tiny black seeds into the bowl. Add pumpkin seeds and stir to coat evenly.
2. Spread seeds in a single layer on a rimmed baking sheet. Bake approximately 15 minutes, until golden and aromatic. Stir seeds halfway through the baking time; they will crackle and puff as they cook.
3. Remove seeds from the pan, and cool. They can be stored in an airtight container for about a week.