5 Easy and Delicious Roasted Pumpkin Seed Recipes

Not only is it now the beginning of autumn (my favorite season), it is also the beginning of the holiday season (also my favorite season). During this time, there are always lots of fresh pumpkins and squash (butternut and acorn) in markets and local farms, and in addition to using these two fall favorite vegetables for making lots of delicious recipes and decorating projects, you can expand their use by creating some easy and delicious roasted pumpkin (or squash) seed recipes. They are easy to prepare, and make for an extremely healthy and yummy anytime snack.

* Make sure your pumpkin OR squash seeds are thoroughly washed and dried before using in the following recipes.

Curry Roasted Pumpkin Seeds

(preheat oven to 375 degrees)

2 cups fresh pumpkin OR squash seeds

2 large egg whites

1 tablespoon curry powder

1 teaspoon sea salt

In a mixing bowl, whisk together the egg whites, curry powder and sea salt. Add in the pumpkin OR squash seeds and toss until all are evenly coated with the seasoning mixture. Arrange the seeds in a single layer on a large cookie sheet and roast on center oven rack for 10-15 minutes. Seeds should look golden brown, but not burnt. Remove seeds from oven and immediately season with additional sea salt as desired, and either serve right away or allow them to fully cool and store them at room temperature in an airtight container.

Sugar and Spice Roasted Pumpkin Seeds

(preheat oven to 375 degrees)

2 cups fresh pumpkin OR squash seeds

2 large egg whites

1/2 cup raw sugar

1 teaspoon cayenne powder

1 teaspoon sea salt

In a mixing bowl, whisk together the egg whites, raw sugar, cayenne and sea salt. Add in the pumpkin OR squash seeds and toss until all are evenly coated with the seasoning mixture. Arrange the seeds in a single layer on a large cookie sheet and roast on center oven rack for 10-15 minutes. Remove seeds from oven and immediately dust with some more raw sugar and sea salt to taste, and either serve right away or allow them to fully cool and store them at room temperature in an airtight container.

Cinnamon Sugar Roasted Pumpkin Seeds

(preheat oven to 375 degrees)

2 cups fresh pumpkin OR squash seeds

2 tablespoons light oil (safflower, sunflower, grapeseed)

2 heaping tablespoons raw sugar

1/4 teaspoon ground cinnamon

pinch of sea salt

Toss the pumpkin OR squash seeds with the 2 tablespoons of oil in a mixing bowl until all the seeds are lightly coated. Arrange the seeds in a single layer on a large cookie sheet and roast on center oven rack for 10-15 minutes, or until golden brown. While seeds are roasting, whisk together the raw sugar, cinnamon and sea salt in a large mixing bowl. Once the seeds are done roasting, remove from oven and immediately add them into the large mixing bowl with the seasonings. Toss until all the seeds are evenly coated with the seasoning mixture and either serve right away, or allow the seeds to fully cool and keep them stored at room temperature in an airtight container.

Holiday Vegan Recipes

South of the Border Garlic and Lime Roasted Pumpkin Seeds

(preheat oven to 300 degrees)

2 cups fresh pumpkin OR squash seeds

2/3 cup salted butter (melted)

1 tablespoon lime juice

3/4 teaspoon garlic powder

pinch of black pepper

In a mixing bowl, whisk together the melted butter, lime juice, garlic powder and pepper. Add in the pumpkin OR squash seeds and toss until all the seeds are evenly coated with the seasoning mixture. Arrange the seeds in a single layer on a large cookie sheet and roast on center oven rack for 18-25 minutes. The seeds should be a nice golden brown. Remove from oven and sprinkle with sea salt, if desired. (do a taste test first) Serve right away, or allow seeds to fully cool and store at room temperature in an airtight container.

Chocolate Covered Roasted Pumpkin Seeds

(preheat oven to 375 degrees)

2 cups fresh pumpkin OR squash seeds

3/4 teaspoon sea salt

light oil, to drizzle (safflower, sunflower, grapeseed)

1/2 cup chocolate chips

Toss the pumpkin OR squash seeds together with the sea salt in a mixing bowl, and drizzle in just enough oil to very lightly coat. Arrange the seeds in a single layer on a large cookie sheet and roast on center oven rack for 10-15 minutes, or until golden brown. Remove from oven and allow them to cool.

Melt the chocolate chips in a saucepan over low heat, while stirring continuously. Once the chocolate has melted, add the roasted pumpkin seeds into a large mixing bowl and drizzle in the melted chocolate. Stir quickly with a spatula to evenly coat all the pumpkin seeds and then spread them onto a parchment-lined plate or baking sheet. Place in fridge for about 10-15 minutes, to allow the chocolate to set.

Bon Veggie Appetit!

Gina ‘The Veggie Goddess’ Matthews