It Pumpkin Season....Do you know how to roast the seeds?

It’s October, and that means pumpkins are part of the picture. Whether you’re carving jack-o’-lanterns or roasting Butternuts for dinner, you can turn those seeds into a delicious snack or pretty garnish. The secret: roasting them to crunchy, toasted perfection.

First, wipe or pick off any pumpkin flesh or strands from the seeds. Sauté the seeds in a little canola oil until they are lightly browned.


Transfer the seeds to a baking sheet and sprinkle with salt. Bake in a preheated 350°F oven until crisp, about 10 minutes.

Drain on paper towels, cool and store in a covered container in the refrigerator for up to 1 month.