How to Bake Pumpkin and Squash Seeds

Seasonal Snack and lots of fun

pumpkin seedsWhile you are hollowing out those pumpkins for Jack O Lanterns or for pies or perhaps you are making some squash soup, you might ask yourself… what should I do with the seeds? Well, here’s how to bake pumpkin and squash seeds!

If you are like me you will want to bake them into yummy snacks! It’s easy and sometimes the best part of cutting open a pumpkin or squash! There are so many ways to do this, so I will include my favorite sweet and salty recipe.

Before you begin you will need to wash the seeds and get as much pulp off as possible. Then you will need to let them dry, they won’t cook well wet, so leaving them out for a couple hours or even overnight might be best.

Now that you have dry seeds, preheat your oven to 350 degrees and then choose between sweet or salty…

Sugar and Cinnamon

Course Snack
Cuisine American
Author Bettina Zabel

Ingredients

  • 1 1/2 cups pumpkin seeds
  • 2 Tbsp Butter or olive oil
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350 degrees. If using butter, melt then mix all ingredients in a bowl until everything is mixed well.

  2. Spread seeds in one even layer across a greased baking sheet.

  3. Bake for 25-30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Salty

Course Snack
Cuisine American

Ingredients

  • 1 1/2 cups pumpkin seeds
  • 2 Tbsp butter or olive oil
  • 2 tsp salt

Instructions

  1. Preheat the oven to 350 degrees. If using butter, melt then mix all ingredients in a bowl until everything is mixed well.
  2. Spread seeds in one even layer across a greased baking sheet.
  3. Bake for 25-30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Either way you go, these are sure to please… or give both a try and see which is your favorite! Enjoy!

Bet + Fam 🙂

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