You are going to love the sweet and salty addictiveness 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 my seeds 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.
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!
Recipes with pumpkin seeds:
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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 2020.