My husband grows sugar pie pumpkins during late summer for their flesh, for decoration as well as for carving. After harvesting our crop this year, one of the pumpkin’s stems was accidently broken off. Without a stem, the pumpkin would not make a very attractive jack-o-lantern so this one will be baked.
Before baking a pumpkin I make sure to collect the seeds for roasting.
After removing the seeds and detaching any pulp from them, spread them onto a baking sheet, spray with coconut oil and sprinkle with kosher salt.
Before roasting, I also made sure to set aside a small handful of seeds to dry for next year’s planting.
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Home-grown and homemade roasted pumpkin seeds are an addictive snack. This small bowl was quickly devoured by my children who love the crunchy, slightly salty seeds.
- Sugar pie pumpkin
- Coconut oil spray
- Kosher salt
- Cut pumpkin open, reserve flesh for baking
- Remove seeds and detach pulp
- Place seeds onto baking sheet, spray with coconut oil and sprinkle with kosher salt
- Roast for approximately 12 minutes at 300 degrees
- Check at ten minutes to prevent burning as all ovens are different
- Remove from oven, taste for seasoning, add more salt if necessary
- Yields about 1 cup of roasted seeds
- Substitute any other healthy oil for coconut oil
- Substitute sea salt for kosher salt
- You can also roast squash seeds