7 Go-To Pumpkin Seed Roasting Recipes [Infographic]
Though most of us don’t necessarily look forward to plunging our bare hands into the cold, slimy innards of a large vegetable, there’s no denying that gourds provide some of the season’s sweetest staples –– from that pie on your Thanksgiving table to the jack-o-lantern grinning at you from your neighbor’s porch. It’s Mother Nature’s personal Halloween trick that our favorite pumpkin treats involve a slippery, clumsy, one-way wrestling match.
It can be tempting to toss out the pumpkin seeds along with the other guts. But all it takes is an extra five minutes to collect them and turn them into a simple snack that will have you reaching for those carving tools again and again.
We sourced seed roasting tips from our community to bring you some fresh and flavorful combinations that are worth all that orange gunk under your fingernails. Start with this base recipe from our Head Chef, Chris Chapman, and then start experimenting (you can even use different types of squash seeds!):
Soak the seeds in water and swirl; the pulp will sink to the bottom of the bowl and the seeds will float.
Dry off the seeds by placing them on a kitchen towel.
Scatter the seeds on a baking pan and season with your desired oils/spices.
Bake at 300ºF until golden—about 20 minutes.
Sugar + Baking Spices
Batter Bakery’s own Jen Musty gave us her favorite recipe for the perfect fall-spiced, toasty seeds. First, toss them with an egg white, then mix with raw sugar, a pinch of sea salt, and a variety of sweet, seasonal spices—she loves cinnamon, cardamom, allspice, and nutmeg.
Chile + Lime
For something zesty, try our Bakery Category Manager, Thuy Nguyen’s, favorite: a splash of olive oil, a dash of chile, and a squeeze of lime. Shave some lime zest over the toasted seeds (we used carnival squash seeds) after you pull them out of the oven for a little extra color and a fresh kick.
Honey + Sriracha
For a candy-like treat with a zingy, spicy bite on the finish, try our Art Director Emy Joyeux’s go to: toss the seeds in a bit of olive oil, a sprinkle of salt, and a spoonful of both honey and sriracha. We used butternut squash seeds, which have a nuttier seed with a thinner shell, for more flavor.
Chinese Five Spice + Nutritional Yeast + Liquid Aminos
Looking for a nutritious snack? Toss seeds in liquid aminos, with a dash of Chinese five spice and and nutritional yeast a la Good Eggs customer Michelle DeWolf, founder of The Festive Table.
Oaktown Spice Ancho Chile + Oaktown Spice Spanish Smoked Paprika
John Beaver of Oaktown Spice Shop likes to toss olive oil-coated seeds with ancho chile and smoked paprika for a warm, savory snackable.
Turmeric + Black Pepper
Nimisha Gandhi of Moon Cycle Nutrition recommends soaking the seeds in a bowl of water overnight to allow them to sprout, which makes them easier to digest. Then toss them in a mix of turmeric and black pepper. The autumnal warmth of turmeric with the slight heat of black pepper was a crowd favorite when we tested it at Good Eggs HQ.
Olive Oil + Flaky Sea Salt
Let the sweet, nutty flavor of pumpkin seeds shine by coating them in your favorite olive oil and sprinkling them with flaky salt, as Caitlin Beyer, Good Eggs Photographer, recommends.