Don’t throw away your pumpkin seeds! 🎃
Autumn goes hand in hand with cozy squash soups, festive pumpkins, savory pies… and of course, an abundance of seeds. Instead of tossing them, why not make the most of them? If you’re like me and hate food waste, keep those pumpkin seeds. Prepping them is way easier than you think! 🎃✨
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- Cut the Pumpkin
Start by securing your workspace: place a dish towel under a large cutting board to keep the pumpkin from slipping. Using a long chef’s knife, pierce the pumpkin, then press firmly to cut it in half.
- Remove the Seeds
Personally, I like to use an oyster tool to scoop out the seeds — its shape is perfect for scraping the inside of a squash (though maybe less practical for a really big pumpkin). A sturdy spoon works just as well: simply scrape out the inside to collect the seeds.
- Soak the Seeds
To separate the flesh from the seeds more easily, soak them in a bowl of water. Gently separate them by hand: the seeds will float to the surface while the pulp and fibers sink to the bottom.
- Dry the Seeds
Using a slotted spoon, scoop out the seeds and spread them on a clean dish towel to dry.
Once the seeds are dry, you’re ready to roast! That’s when the fun begins: the seasoning options are endless. Here are a few tasty ideas:
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Fried Chicken Seasoning Mix: Oil, salt, dried thyme, basil, smoked paprika, oregano, garlic powder, celery salt, black pepper, ground mustard.
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Pumpkin Spice Mix: Oil, ground cinnamon, ground ginger, ground cloves, ground nutmeg.
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Asian-Inspired Mix: Toasted sesame oil, garlic powder, soy sauce.
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Curry Mix: Oil, garlic powder, curry powder, smoked paprika, salt.
Air Fryer or Oven Cooking
Preheat your Air Fryer or oven to 375°F (190°C). Roast the seeds, stirring every 2–3 minutes, for about 10 minutes until golden and crispy.
Add them to your soups, salads, or even your granola. They bring crunch, nutrients, and a touch of originality to your dishes — or simply enjoy them on their own as a snack 😉.