• Siri DeMarche

Roasted Pumpkin Seeds Recipe(s)

Updated: Jul 23

I recently created a list of inexpensive and versatile foods to have on hand for my friend, who is a single mother with a teenage son. She requested ideas for things to make in substantial batches over the weekend to have on hand throughout the week. She wanted 1) to be able to create uncomplicated dishes on the turn of a dime, 2) wanted healthy and convenient options for her son to grab n' go, and 3) did not want to foot a handsome grocery bill. Included in the list I made her were pumpkins, squashes, and sweet potatoes (it was autumn and these were in season & cheap, and also Halloween...). These pumpkin/squash seeds were a huge hit with her son. They are also a favorite snack in our house.

Reasons to love pumpkins and squashes:

-Cheap when in season and easy to come by

-Don’t have to worry about buying organic because of the incredibly thick skin that you don’t eat

-Can use the whole vegetable (fruit) for various snacks and dishes

The OG Bacon Pumpkin Seeds (my boyfriend thinks they taste like bacon)

Can also use squash seeds


-1 Pumpkin/Squash

-3 tbsp olive oil

-1 baking sheet & bowl

- Salt n' Pepper to taste


1) Preheat oven to 300F

2) Hollow out pumpkin/squash like you would to carve it for Halloween

3) Put seeds into bowl (with minimal pumpkin guts attached) and rinse with water

4) Drain

5) Add 3Tbsp olive oil to bowl of seeds

6) Spread seeds on baking sheet

7) Generously coat with salt (I prefer pink Himalayan) and pepper (I prefer a lemon pepper)

8) Bake for 45 min at 300F

9) Optional: Every 15min or so take a quick look at stir them around, just to make sure they aren’t sticking to the baking sheet (I do this for piece of mind, but in reality it doesn’t make much of a difference)

*At the 30min mark, they might look like they are burning around the edges, but they aren’t. If you take them out at this time, they will be too chewy. Wait until the 45min mark so that they are nice and crispy toasty!

Choose your own Adventure Pumpkin Seeds


-1 Pumpkin

-3 Tbsp olive oil

-1 baking sheet & bowl

-Whatever savory or sweet spices you want

Some of my favorites:

-Cinnamon & Nutmeg

-Paprika, cinnamon, & black pepper

-Cayenne Pepper & Turmeric

-Cinnamon, Sugar (I use coconut sugar* because I like the taste better than other sugar)

A mix of savory & sweet

-Smoked paprika, coconut sugar, garlic powder*, black pepper, salt

*when using garlic, use about half the amount as the other spices, so it doesn’t over power the sweetness (for ex. Use ¼ tsp paprika, but ⅛ tsp garlic). If using coconut sugar instead of normal sugar with the above spices, use a little more (¾-1 tsp of sugar vs. the other spices so you can taste the sweetness)

Gotta scoop the guts out anyway!

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