We’re always looking for inexpensive ideas for our charcuterie boards, and these oven-roasted pumpkin seeds are perfect! They’re not only delicious and a fantastic choice for fall charcuterie, but they’re also a great snack on their own.
The best thing about roasting your own pumpkin seeds is that they’re free- assuming you’ve bought a pumpkin (or several!) for the fall. We buy at least a few each year, then use the seeds once they’ve served their purpose as home decor. One medium-sized pumpkin will give you approximately 1 1/2 cups of seeds, which means you’ll have more than enough for your charcuterie boards!
Ingredients
You’ll need just a few ingredients, making this easy recipe even more economical. Of course, you’ll need your pumpkin seeds and then a small amount of oil for roasting. You could skip the salt, although we don’t recommend it as it gives so much flavor.
If you’re looking for a bit more flavor, you can also add additional spices. We’ve put together a list of ideas further down in this article.
- Pumpkin seeds
- Olive oil
- Salt
- Optional: Additional spices (see below)
How to Make
- Remove the seeds from the pumpkin. They’ll be messy and covered with pulp and fibers, so place them in a colander in the sink and clean them well with your hands and running water.
- Dry the seeds well – you don’t want any moisture on them when roasting them.
- Place the seeds in a small mixing bowl and toss with the oil, salt and any spices you’re using.
- Line a sheet pan with parchment paper and spread the seeds out in one layer.
- Bake the seeds until they’re lightly browned and crunchy (about 15 minutes). Toss the seeds every five minutes while they’re roasting.
- Remove the seeds from the oven and allow them to cool, then transfer them to a bowl to enjoy immediately or keep them in an airtight container until serving time.
Seasoning Ideas
Here are some ideas for seasoning your oven-roasted pumpkin seeds in addition to the oil and salt already listed in the recipe:
- 1/2 tsp each garlic powder and paprika
- 1/2 tsp each garlic powder and onion powder
- 2 tsp soy sauce, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper
- 1/2 tsp each garlic powder and onion powder + 1/4 tsp each black pepper and Cajun seasoning
- 1 1/2 tsp chili powder, 1/4 tsp each paprika, garlic powder, 1/8 tsp black pepper
- 1/4 cup honey, 1 tsp each cinnamon and chile powder, 1/2 tsp black pepper
- 1 tsp cinnamon, 2 tsp granulated sugar
Oven-Roasted Pumpkin Seeds
Roasting your own pumpkin seeds is a great way to keep costs down on your fall charcuterie boards or to make a delicious snack for any time!
Ingredients
- 1 1/2 cups pumpkin seeds, cleaned thoroughly and dried
- 2 tbsp olive oil
- 1 tsp coarse salt
- Optional: see article for additional seasoning ideas
Instructions
- Place the seeds in a small mixing bowl and toss with the oil, salt, and any spices you're using.
- Line a sheet pan with parchment paper and spread the seeds in one layer.
- Bake the seeds until they're lightly browned and crunchy (about 15 minutes). Toss the seeds every five minutes while they're roasting.
- Remove the seeds from the oven and allow them to cool. Then transfer them to a bowl to enjoy immediately, or keep them in an airtight container until serving time.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 28Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 113mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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