You can use the seeds from any squash. I haven’t used them all but I plan to get around to it eventually. My house has baskets of acorns, Delicatas and butternuts decorating it. I have plans for all of them and their wonderfully healthy seeds. I’ve linked an article on just how healthy pumpkin and other squash seeds are for you at the bottom of this post.
I hope you are also roasting pumpkin for pumpkin puree for LOTs of great pumpkin recipes. It freezes so well it will last you 6 months to a year!
First cut the pumpkin in half and dig in to separate those seeds from the pumpkin goo!
These are the pumpkin Guts, so to speak. A messy job it is to separate the seeds from the slimy innards they are attached to. The kids were drafted to this job when they were small enough to boss around 🙂 Now I get the honors.
Because I was processing several pumpkins to make Homemade Pumpkin Puree I had a BIG pile of pumpkin Goo to sort out. This is a good task for social groups.
This work is way more fun when talking and laughing with a friend or two while immersing yourself in this yucky task. If you’re alone, as I was, read the articles I linked at the bottom of this post while you sort to keep reminding yourself this treasure hunt is worth it!
A note on the shells around those seeds. Eat Them too! The shells provide lots of extra crunch and fiber. Trying to shell pumpkin seeds is just ridiculously hard. And why do it? They are another element of goodness.
You CAN purchase pumpkin seeds without the shells and roast them just like you see here. But if you do that be SURE to keep the roasting temperature under 200 degrees for under 20 minutes. The fats in pumpkin seeds will be harmed by excessive heat for an extended period of roasting time. Especially true for shelled seeds.
Roasted Pumpkin Seeds Recipe:
- Put the cleaned seeds into a small pan of salted water
- Boil the seeds for ten or 15 minutes until the seeds turn translucent, then drain them and place them on an oiled cookie sheet with some oil (I use coconut oil).
- Coat the seeds with your favorite seasonings , (I use sweet mesquite) any seasoned salt or just plain sea salt will work, pick your favorite.
- Bake the seeds for about 20 minutes at 400 degrees. It’s recommended to actually reduce the heat to 190 degrees F. to protect the healthy fats in the seeds. I prefer the higher temperature to crisp the seeds.
- Remove the baking sheet and cool, then remove the seeds to a bowl for a healthy treat or pack them up for lunches, hikes and picnics.
Set those Delicious Roasted Seeds out on the counter where everyone passing by can grab a handful. These are great party or movie night snacks too.
Here’s a printable Instruction sheet for you.
Amount Per Serving:Calories: 149
WhFoods.com An indepth article all about pumpkin seeds, history, and health benefits.
Livestrong.com A short article on the health benefits of all squash seeds.