Now that your seeds are clean, into the oven they go! Some people do a quick boil in salt water before roasting for extra crispiness, but if time doesn’t allow, you can skip this step.
What You’ll Need
- 15x10-inch baking pan
- Wooden spoon
Ingredients
- 1 cup pumpkin seeds from fresh pumpkin
- 2 teaspoons melted butter
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Heat oven to 350°F. Clean and prepare seeds (as instructed above), then spread seeds in a single layer in an ungreased 15x10-inch baking pan. Toss with melted butter until coated. Sprinkle with salt and pepper to taste.
Tip: Want to add a little more flavor to your roasted pumpkin seeds? It’s easy! Try one of these simple seasoning blends for each 1 cup of seeds.
- Italian: 2 tablespoon melted butter + 1/4 cup grated Parmesan + 1/2 teaspoon Italian seasoning
- Sweet: 2 tablespoons melted butter + 1 tablespoon brown sugar + 1/2 teaspoon cinnamon
- Savory: 2 tablespoons melted butter + 1 teaspoon seasoned salt + 1 teaspoon white vinegar (Note: Add the vinegar after roasting.)
- Spicy: 2 tablespoons olive oil + 1/2 teaspoon Cajun seasoning + 1/2 teaspoon fresh lime zest (Note: Add the zest after roasting.)
Step 2: Bake 15 to 20 minutes or until light golden brown and crisp, stirring once during baking.
Step 3: Cool in baking pan 10 minutes or until completely cooled before serving.