Roasted pumpkin seeds

It’s a full-blown fall finally. Leaves around our place slowly started turning all sorts of beautiful orange and red colors, days are getting shorter and nothing says fall better than pumpkins. Seeing all the sorts of pumpkiny goodness online makes me so happy. I love to use the whole pumpkin and pumpkin seeds are no exception. They are crunchy, delicious and very healthy. My secret is soaking them in cold, salty water for 30 minutes before I roast them. So good! Also, I used butternut squash but all pumpkins have similar seeds and this recipe can be used for them as well.

First step is cutting the pumpkin in half and scooping out seeds with a spoon. I used the biggest and the thickest knife I had.


Then I washed them and got rid of the pumkin flesh. After that I soaked pumkin seeds in cold water mixed with 2 tablespoons of salt for 30 minutes.


Then I put them dry, lined on a parchment paper and roasted for about 25 minutes at 425 F or until golden and crunchy.



If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • Pumpkin seeds from a fresh pumpkin or butternut squash
  • 2 tablespoons of salt


  1. Cut a pumpkin in half lengthwise and scoop out the seeds with a spoon
  2. Wash the seeds, get rid off of pumpkin flesh and soak the seeds for 30 minutes in cold water with 2 tablespoons of salt.
  3. Pat the seeds dry, place them in a parchment paper lined baking sheet and bake at 425 F for about 25 minutes or until golden.

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