You are going to love the sweet and salty combination of these Sweet and Salty Roasted Pumpkin Seeds!
Don't throw away your seeds after carving your pumpkin, you can have these delicious snack or appetizer in about 15 minutes!
Have you carved your pumpkin yet? I hope not, because you will want to make these brown sugar pumpkin seeds.
When you carve your pumpkin don't throw away the seeds! I always save mine from my pumpkin and winter squash seeds - like butternut squash.
Really squash seeds require just a teeny bit of effort to clean them - and then they are so easy to roast.
Plus it sort of feels like you're getting something for free, right? Something that most people discard, you've made into a tasty snack.
- Pumpkin seeds - this recipe will also work with other winter squash seeds like butternut or acorn squash.
- Kosher salt - for the salty flavor.
- Brown sugar - for that sweetness.
- Extra virgin olive oil - to crisp them up.
- Balsamic vinegar - adds even more sweet and sour flavor.
- Vanilla extract - just gives it a little something extra.
Step by step instructions.
Remove the seeds from the pumpkin and get off as much of the flesh as you can. Have you seen this Using a Mixer to Get Out Pumpkin Pulp? I haven't tried it yet, leave me a comment if you have!
Wash and dry off the pumpkin seeds. I like to spread them out on a paper towel and blot them dry and then let them air dry overnight.
Preheat the oven to 350°.
Line a baking sheet with parchment paper. In a bowl, combine the pumpkin seeds and the rest of the ingredients and toss to combine. Spread them out on the baking sheet.
Roast for about 10 minutes and then keep an eye on them. When they are just turning a golden brown (about another 5-10 minutes) remove from the oven and let them cool completely.
Store in an air tight container.
Not only are they good, they are good for you! I was just reading about them and they are high in magnesium and zinc and other vitamins and minerals, and they have a nice dose of fiber.
All that from something you were about to throw away (or at the very least, compost).
I always try and make an effort to use every bit of whatever food ingredient I am using, and this is such an easy and delicious way to use those pumpkin seeds!
More pumpkin seed recipes!
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Sweet and Salty Roasted Pumpkin Seeds
- Preheat oven to 350.
- Line a baking sheet with parchment paper and spread the seeds out. Drizzle with the salt, brown sugar, olive oil, balsamic vinegar and vanilla extract. Toss to combine and spread out in a thin layer.
- Bake for about 10 minutes, then start watching them. They will take about another 5-10 minutes to get golden.
- Let cool and store in an airtight container.
This post was originally published in October 2014 and has been updated for 2022.