Pepitas: Roasted Squash or Pumpkin Seeds

Don’t toss your squash or pumpkin seeds!  Instead, turn them into tasty pepitas.

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How to make your own roasted squash or pumpkin seeds

Whether you’re canning squash, preparing Parmesan Herb Crusted Acorn Squash, whipping up a batch of butternut squash soup, or baking with pumpkin, making your own roasted squash or pumpkin seeds is a simple and tasty way to put those seeds to use.

Here’s how to do it…

1. Save the seeds from a squash or pumpkin and place in a colander.
   

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2. Rinse well, using your fingers to rub the seeds and separate them from the pulp. 
   

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3. Add seeds, water, and salt to a small to medium sauce pan and bring to a boil.
   

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4. Boil for 10 minutes, then remove from heat and return seeds to the colander to drain.
   

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5. Transfer seeds to a towel and pat until mostly dry.
   

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6. Toss seeds with oil and sprinkle with a bit more salt, to taste.
   

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7. Spread oiled and salted seeds in a single layer on a rimmed baking sheet.
   

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8. Roast at 350 degrees F for about 20 minutes, or until golden and crispy.  Check on the seeds halfway through and give them a shake or a stir to ensure even cooking.
   

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9. Store in an airtight container.
   

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Salt is key

Salt is absolutely essential for tasty homemade pepitas! If you’ve tried to make your own roasted squash or pumpkin seeds but they didn’t taste quite right, you probably didn’t use salt, or enough of it.  

That was my story, anyway, and I couldn’t figure out why my roasted squash seeds didn’t taste like the ones I bought at the store.  Then I discovered the magic of brining my seeds in salty water. 

Salt is the key ingredient here: simply brine and roast your pumpkin or squash seeds for a tasty topping or snack.

My favorite salt brand is pictured below, and you can save 15% on your order with my code KEEPITREAL.

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Oil options

You’ll also need a good oil, such as avocado oil, to help the salt stick to the seeds. 

Coconut oil or macadamia nut oil are other good options.

I don’t recommend olive oil for roasting or cooking.  Learn more about that here.

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How to use pepitas

Use pepitas to add extra flavor and crunch to all sorts of dishes:

• Salads
• Soups
• Savory dishes
• Homemade trail mix

Pepitas even make a tasty stand-alone snack.

Ready to make your own roasted pepitas?  Here’s the official recipe…

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Roasted Pepitas Squash or Pumpkin Seeds

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• Author: Kathleen | Roots & Boots
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Category: Snack

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Description

Don’t toss your squash or pumpkin seeds!  Instead, turn them into tasty pepitas.  Salt is the key ingredient here: simply brine and roast for a tasty topping or snack.

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Ingredients

Scale 1x2x3x

• 1 cup squash or pumpkin seeds
• 4 cups water
• 2 tablespoons unrefined sea salt, plus more for seasoning
• 1 teaspoon oil of choice, such as avocado

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Instructions

1. Preheat oven to 350 degrees F.
2. Save the seeds from a squash or pumpkin and place in a colander.
3. Rinse well, using your fingers to rub the seeds and separate them from the pulp.
4. Add seeds, water, and salt to a small to medium saucepan and bring to a boil.
5. Boil for 10 minutes, then remove from heat and return seeds to the colander to drain.
6. Transfer seeds to a towel and pat until mostly dry.
7. Toss seeds with oil and sprinkle with a bit more salt, to taste.
8. Spread oiled and salted seeds in a single layer on a rimmed baking sheet.
9. Roast at 350 degrees F for about 20 minutes, or until golden and crispy.  Check on the seeds halfway through and give them a shake or a stir to ensure even cooking.
10. Store in an airtight container.
11. Add to soups, salads, or savory dishes for extra flavor and crunch.  Also makes a great snack!

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Notes

• Click here to shop my favorite kitchen tools and real food ingredients.
• Click here to save 15% off my favorite, healthy brand of salt.  Use code KEEPITREAL.

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