Honey Roasted Pumpkin Seeds {4 ingredients!}

This recipe for roasted pumpkin seeds is made with honey, olive oil and salt. I love roasting them in a cast-iron skillet to bring out their natural nutty flavor. So easy! Ready in 30 minutes!

In this post, you learned how to roast butternut squash (whole) the EASY way, without peeling, chopping or deseeding. If you haven’t tried my method yet, get on it. It’s absolutely life changing. 

What’s great, is that you can apply this method to all sorts of thick-skinned squash like acorn squash, sugar pumpkin, and cheese pumpkin which brings me to the relevance of this post. What do you do with the leftover pumpkin seeds?

Of course, you can compost them or share with the birds. But why do that when you can re-purpose them into a delicious, salty, sweet snack? Here’s my easy recipe for honey roasted pumpkin seeds which requires only 4 ingredients and 30 minutes to make.

Ingredients You will Need

• Pumpkin (or squash) seeds
• Honey
• Olive oil
• Flaky sea salt

How to Make it

In a cast-iron skillet, sauté the pumpkin seeds in olive oil, about 3 minutes. This enhances their nutty flavor. Add the honey and give it a good stir. Transfer the skillet to the oven. Roast at 325 F for 20-30 minutes, stirring occasionally. Remove to a parchment-lined baking sheet. Sprinkle with flaky salt.

Honey Roasted Pumpkin Seeds

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• Author: Emilie Raffa
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 2 cups
• Category: Snacks
• Method: Oven-Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This recipe for roasted pumpkin seeds is made with honey, olive oil and salt. I love roasting them in a cast-iron skillet to bring out their natural nutty flavor. So easy! Ready in 30 minutes! 

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Ingredients

• 2 c. pumpkin seeds (about 2 small pumpkins), cleaned
• 2 tsp. pumpkin seed oil or olive oil
• 2 tbsp. runny honey
• flaky sea salt, such as Maldon

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Instructions

1. Preheat your oven to 325 F.
2. Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.
3. In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
4. Add the honey and stir with a rubber spatula.
5. Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
6. Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.
7. When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool.
8. While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes).
9. Enjoy with ice cold beer.

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Notes

There is no need to shell the pumpkin seeds after they have been roasted. You can eat them as is. Also, if you do not have an oven safe skillet, simply toss the seeds with oil and honey and roast them on a parchment lined baking sheet. Sprinkle with salt straight from the oven.