Food waste is a no-no in our house, so I’m always looking for ways to use every part of produce that crosses our doorstep. Our Halloween Jack O’ Lanterns are no exception. While the flesh of these glowing gourds is no longer edible after the pumpkins have been carved and lit, the seeds inside can be harvested during the carving process to create a scrumptious snack: Savory Roasted Pumpkin Seeds With Rosemary + Garlic.
Enjoy them with a glass of wine in between trick-or-treaters, serve them as a pre-turkey snack on Thanksgiving, or sprinkle them on top of a salad. No matter how you enjoy them, roasted pumpkin seeds are a delicious, protein-rich snack that belongs in your fall pantry.
My Favorite Seed Separating Hack
Pulling pumpkin seeds from the stringy guts is time-consuming and messy. Fortunately, I have a solution! Fill a large bowl with water. As you carve, dump the seeds and guts into the bowl. The seeds will float to the top. Skim them off with a slotted spoon or colander, then agitate the guts with your hands. More seeds should float up.
Don’t stress over a clingy string or two. Those usually release when you boil the seeds before roasting. Which brings me to my next tip…
The Crispiest Roasted Pumpkin Seeds You’ll Ever Crunch
I give my roasted pumpkin seeds an exceptional crunch by boiling them briefly before baking. The extra 10 minutes is more than worth it, but if you’re short on time you can skip it. Just know your seeds won’t be quite as crispy. If you do opt for this shortcut, there’s no need to extend the roasting time.
Store your roasted pumpkin seeds in an airtight container at room temperature for up to three months to retain their crunch.
Savory Roasted Pumpkin Seeds With Rosemary + Garlic
This easy, addictive snack is a great way to make the most of any fall pumpkin.
- 3 c fresh pumpkin seeds
- 2 tbsp melted ghee or butter
- 1 1/2 tsp pink Himalayan sea salt
- 1 tsp garlic powder
- 4-6 sprigs fresh thyme
- 2 4-inch sprigs fresh rosemary leaves removed and minced
Preheat oven to 350. Bring a small pot of salted water to a rolling boil. Add pumpkin seeds and cook for 10 minutes.
Drain and pat dry with paper towels.
In a bowl, toss the pumpkin seeds with the melted ghee, salt and garlic powder until evenly coated.
Spread seeds onto a parchment-lined baking sheet in a single layer. Place thyme sprigs on top and bake for 15-20 minutes, stirring halfway through.
When the seeds are cooked, remove from the oven and sprinkle with minced rosemary. Let cool until warm to the touch before eating.