Roasted Pumpkin or Squash Seeds


Makes 2 cups


  • Seeds from 1 large pumpkin or 2 squash
  • 2 Tbsp canola or oilive oil
  • 1 tsp sea salt
  • ½ tsp pepper


  • Scrape the seeds from your pumpkin with a wide, flat spoon. Pull away the strings of flesh and rinse the seeds clean in a bowl of cold water. Drain well.
  • Spread seeds them evenly over a large baking sheet and add oil, salt and pepper. Mix together so your seeds are well coated.
  • Bake at 350 for 20-30 minutes, till crispy.