Simple and easy Za’atar roasted pumpkin seeds are probably the BEST possible thing you can do with all of those leftover pumpkin seeds!
I’ve carved so many jack-o-lanterns over the years, made so many recipes with pumpkin in it only to throw away the seeds. Ever. Single. Time. Most of the time I never even though that they were edible or that they could be used for anything at all.
The first time I realized that I could have been eating them all along I was so upset that I had let all of those go to waste! Not only are they super tasty and easy to make, they are also super nutritious!
Possible Health Benefits of Roasted Pumpkin Seeds:
- Pumpkin seeds are an excellent source of fiber.
- They may help stabilize blood sugar.
- Pumpkin seeds contain lots of antioxidants.
- They are also rich in magnesium!
What’s Inside:
- Pumpkin Seeds
- Oil of Choice (I used avocado oil)
- Seasonings, for this recipe I used za’atar, but you can use any you would like, they all work! 🙂
How to Make Roasted Pumpkin Seeds:
- Get a pumpkin (I like to use the smaller, “pie” pumpkins”, but you can use any variety, even the kind you use for making jack-o-lanterns!)
- Cut it in a way that the inside is accessible in order to scoop out the seeds.
- Using a metal spoon or any other utensil of choice that’s suitable, scoop out all of the seeds, along with the pulp.
- Place them into a colander and wash them until all of the pulp is completely gone and they are clean.
- Place the cleaned seeds onto a baking sheet and pat dry with a paper towel.
- Let sit for a few hours until they have completely dried.
- After they have dried and you are ready to roast them, preheat the oven to 425 degrees F.
- Place the seeds into a large bowl, coat with oil (just enough to coat them so the seasoning will stick).
- Sprinkle the oiled seeds with seasoning of choice, to taste (no specific measurements!)
- Place the prepared seeds onto a greased baking sheet and place in the oven and roast for 12-15 minutes, being sure to stir them every 5 minutes so they will roast evenly.
- Take them out, let cool, and enjoy!
Equipment Used for Roasted Pumpkin Seeds:
PrintSimple and Easy Za’atar Roasted Pumpkin Seeds
Don’t throw away those pumpkin seeds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Snacks
- Method: Roasting
- Cuisine: American
Ingredients
- Pumpkin Seeds from 1 pumpkin
- Olive or Avocado Oil
- Seasonings (I used za’atar)
Instructions
- Get a pumpkin (I like to use the smaller, “pie” pumpkins”, but you can use any variety, even the kind you use for making jack-o-lanterns!)
- Cut it in a way that the inside is accessible in order to scoop out the seeds.
- Using a metal spoon or any other utensil of choice that’s suitable, scoop out all of the seeds, along with the pulp.
- Place them into a colander and wash them until all of the pulp is completely gone and they are clean.
- Place the cleaned seeds onto a baking sheet and pat dry with a paper towel.
- Let sit for a few hours until they have completely dried.
- After they have dried and you are ready to roast them, preheat the oven to 425 degrees F.
- Place the seeds into a large bowl, coat with oil (just enough to coat them so the seasoning will stick).
- Sprinkle the oiled seeds with seasoning of choice, to taste (no specific measurements!)
- Place the prepared seeds onto a greased baking sheet and place in the oven and roast for 12-15 minutes, being sure to stir them every 5 minutes so they will roast evenly.
- Take them out, let cool, and enjoy!
Notes
I don’t give specific measurements in this recipe because everything depends on how much seeds are in each individual pumpkin. Put as much oil as what coats the seeds and season everything to taste!
