Toasted Pumpkin and Squash Seeds

Most people complain about having a sweet tooth.  While I do like sweets I have some pretty crazy salt cravings.  The sweet tooth people can turn to fruit.  I feel when it comes to salty food I really don’t have anything decent to turn to.

Enter homemade snack foods.

This is a great way to use ALL of the food that you are cooking.  I hate waste and grew up being conservative.  And eating delicious pumpkin seeds!

All of the ingredients are to my personal taste and will vary with the amount of seeds you have available.  Please use caution and don’t add too much of anything.  You can always add a little extra later but you can’t take it away.


Top left: Garlic Parmesan (Pumpkin seeds); Top right: Spicy (Pumpkin seeds); Bottom: Classic (Butternut Squash Seeds)




½ c. Pumpkin seeds or other squash seeds

Sea salt

Olive oil

* Garlic Salt, Parmesan cheese

*Chili powder, cayenne pepper



Instead of throwing the seeds away when you clean out a pumpkin or other squash, save them!

Rinse the seeds in cool water.

Optional: Soak the seeds overnight in a salt/water mixture.  I used 1 c. pumpkin seeds, ½ tbsp salt, and about 1c. water.

Use one of the following variations to finish off the seeds.

All seeds can be baked at 350 for 20-30 minutes.  I often take the seeds out halfway through and mix them up a bit.



½ c. seeds

¼ tsp garlic salt

1 tbsp olive oil.

Parmesan Cheese

Mix the top three ingredients.  Spread evenly on a pan and bake at 350 for 20 – 30 minutes.  When they are starting to get dark (About 15-20 minutes in), sprinkle a desired amount of parmesan cheese over the top.  Finish baking for about 10 minutes.  Make sure to not burn the cheese



½ c. seeds

¼ tsp. chili powder

¼ tsp. cayenne pepper

1 tbsp olive oil

Mix all of these ingredients together.  Spread evenly on a pan and bake at 350 for 20 – 30 minutes.



½ c. seeds

1 tbsp olive oil

Sea salt

Mix the seeds and olive oil together.  Spread evenly on a pan.  Sprinkle lightly with sea salt.  Bake at 350 for 20-30 minutes.


All toasted up!
Top left: Spicy (Pumpkin seeds); Top right: Garlic Parmesan (Pumpkin seeds); Bottom: Classic (Butternut squash seeds)


Store in an air tight container and these will last a while.

Pictured are spicy and garlic parmesan pumpkin seeds as well as butternut squash seeds done with the classic recipe.


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