If you happen to find yourself with a surplus of pumpkin or squash seeds. Don’t throw them away! With a little effort, and a little olive oil and sea salt, you can transform them into the most amazing roasted seeds, ever! I like to use these seeds as salad and soup toppers, and I also have made a pumpkin seed brittle in years past. The images below are from a batch of delicata squash seeds, so they are a bit smaller, but the cooking concepts are the same for acorn, butternut, or pumpkin seeds.
Roasted Pumpkin or Squash Seeds with Olive Oil and Sea Salt
This recipe is for the equivalent of one medium pumpkin (about 2 cups of seeds).
- 2 cups of Squash or Pumpkin Seeds
- 1 tablespoon good quality Olive Oil
- 1/2 teaspoon or more large flake Sea Salt