Inside the center of a pumpkin, tucked among the stringy muck, are these pale edible seeds just waiting to be toasted and seasoned. Don’t be tempted to toss them because you’d be missing out on this delicious crispy snack. Think of these seeds as a blank slate that can roasted and flavored to your liking. My personal go-to combination is turmeric and cayenne or a dusting of za’atar spice, but the possibilities are endless.

Best sheet pan ever

But before we discuss the recipe, I want to share my all-time favorite baking sheet—Mrs. Anderson’s Baking Half Sheet Pan. I absolutely love this sheet pan! Since finding it, I no longer worry that my pan will warp in the oven at higher temperatures, have rust and stain issues, or that the coating will peel off from every day use—not to mention the easy cleanup. Perfect for making crunchy granola and roasting your favorite vegetables.

For crispy seeds

My tips for crispy pumpkin seeds are to make sure your pumpkin seeds are clean and dry. Then be sure to roast them first and season them after roasting to keep the spices from getting too dark and overcooked. I also find the seeds are crisper without lining the baking sheet with parchment.

For topping or snacking

My favorite way of serving pumpkin seeds is to toss a handful on a kale salad or to sprinkle a few on a cup of warm butternut squash soup in lieu of croutons. But, my husband is just as happy with a bowlful to snack on with his football game.

Feel free to adjust the seasoning to go with what your serving. Whether you go savory or sweet, you’ll find these seeds very adaptable. So, have some fun trying your favorite seasoning combinations.

Roasted Pumpkin Seeds

by Julie Awad

Makes 1 cup

PREP

15 mins

ROAST

18 mins

COOL

5 mins

Ingredients

1 cup whole pumpkins seeds, in the hull

extra-virgin olive oil

1 pinch fine sea salt, if needed

¼ teaspoon turmeric

pinch of cayenne pepper

Method

Use a large sharp knife to cut open the pumpkin, saving the flesh for another use. Scoop the seeds from your pumpkin and add them to a colander inside a bowl of water. Use your hand to swirl the seeds around to dislodge any stubborn pumpkin bits and remove them. Separate the colander from the water to drain the seeds. Rinse if necessary to remove any remaining strings. Pat the seeds dry with a clean towel and allow them to dry completely before continuing.

Preheat the oven to 375°F.

In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt. Spread the pumpkin seeds on sheet pan in a single layer. Bake for 15-30 minutes, or until the seeds are golden brown and crisp. Remove from the oven, allow to cool for a few minutes.

Add the warm roasted seeds to a bowl and season with the turmeric and cayenne, toss to season evenly. Taste and adjust seasoning if needed.

Serve immediately or store the cooled seeds in an airtight container up to one week.

Notes

Pumpkin seeds, or pepitas are the dark green kernels encased in a cream-colored shell, or hull. This recipe will work with either just the seeds or with the seeds and their shell, which is just as edible as the kernel itself. Toasted pepitas are ideal for topping to your favorite salad.