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Pepitas: Roasted Squash or Pumpkin Seeds | Roots & Boots

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


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.


  • 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


  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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