Yummy! How to Roast the Perfect Pumpkin Seed

By Renee Schiavone (Patch Staff)

Wondering what to do with all those seeds left over from carving pumpkins this Halloween?

Look no further, here’s a great recipe for roasting the perfect pumpkin seed. Best part? It’s easy.

Patch contributor Julianna Crisalli shares this recipe that she’s been making since she was a young child.

“I’ve been making these since I was a kid and just recently began adding a bit of spice,” she said when she initially shared this recipe with Patch in 2011. “Enjoy, and happy autumn!”

Ingredients:

Pumpkin seeds

3 tablespoons of butter

Salt (OPTIONAL: Add additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are my favorites.)

Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.

Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they achieve a golden brown complexion they are done.