Seeds of the Season

Different flavors to bake pumpkin seeds

Small+pumpkins+at+Massey%27s+Produce

Cailey Blackmer

Small pumpkins at Massey’s Produce

With the fall season approaching, pumpkin carving is becoming more popular. It is common for some to throw away all of the insides of a pumpkin when carving it, including the seeds. However, others separate the seeds, clean them, and bake them for a crunchy treat. Baking pumpkin seeds creates less food waste and can also serve as a quick, grab-and-go snack. Although pumpkin seeds can be baked and eaten plain, seasoning them can give a variety of flavors to these treats.

All recipes yield half a cup of pumpkin seeds. The recipes can be adjusted for spice level and quantity. Seeds should be cooked at 345 degrees for 45 minutes on a baking sheet with parchment paper.

Salt and Pepper Seeds
1 teaspoon olive oil or 1 tbsp butter
½ teaspoon of sea salt
½ teaspoon black pepper (adjustable depending on desired spice level)

Ranch Seeds
1 teaspoon olive oil
½ teaspoon of sea salt
¼ teaspoon onion powder
¼ teaspoon parsley
¼ teaspoon garlic powder
¼ teaspoon dill
⅛ teaspoon dry mustard
⅛ teaspoon black pepper

Dill Pickle Seeds
1 teaspoon olive oil
1 teaspoon white vinegar
1 teaspoon dill
¼ teaspoon parsley
½ teaspoon garlic powder
½ teaspoon sea salt
⅛ teaspoon black pepper

Cinnamon Sugar Seeds
1 teaspoon olive oil
1 tablespoon brown sugar
½ teaspoon cinnamon
Pinch of salt

Sweet and Spicy Seeds
1 teaspoon olive oil
1 tablespoon brown sugar
½ teaspoon of sea salt
¼ teaspoon chipotle powder (adjustable for desired spice level)
⅛ teaspoon black pepper