Roasted pumpkin seeds

In my family, we don’t do the mid-afternoon Thanksgiving “dinner” that seems common in the rest of the United States. Instead, we eat light meals or snacks throughout the day and eat dinner slightly on the early side — maybe 5:30 or 6 as opposed to our usual 7 pm or later dinnertime.

One of my favorite snacks are really just leftovers from a traditional Thanksgiving food — pumpkin. Pumpkin (or winter squash) seeds are delicious tossed with olive oil and salt and roasted. They’re healthy, crunchy, and super satisfying. Overall, a perfect pre-Thanksgiving snack.

Because I am traveling this year for Thanksgiving, I didn’t pick up a pumpkin to make dessert with like I usually do. Instead, my mom picked me up a couple cans of organic roasted pumpkin from Trader Joes. Luckily for me, she also made delicata squash the night before. Delicata is another winter quash with edible seeds that roast up just like pumpkin seeds.


Roasted Pumpkin Seeds

  • Seeds from one sugar pumpkin (or 2-3 smaller winter squash)
  • 2-3 Tbsp. olive oil
  • 2-3 tsp. salt

Preheat oven to 350º F. Wash pumpkin seeds in a fine mesh colander, separating from any bits of pumpkin flesh that may still be attached. Spread on a cloth or paper towel and pat to dry. Seeds will likely stick to the towel; carefully separate them and pour all the seeds into a small bowl. Toss with olive oil and salt, then spread in a single layer on a cookie sheet. Bake for 15 minute or until you start to hear the seeds pop in the oven and they start to brown slightly. Stir once or twice to ensure even cooking.



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