Roasted Pumpkin and Squash Seeds with Molly’s Mills

I am somewhat famous among family and friends for my obsession with pumpkin seeds! Several years ago I even went through over 30 pumpkins to make 30 batches of my delicious little snacks. The recipe is easy but be prepared to be patient, the low cooking temperature is key to golden brown crispy seeds.

[ingredients]

Ingredients for Roasted Pumpkins Seeds with Molly's Mills Idahoan
Any pumpkin or squash will make delicious seeds. My pumpkins are from Peaceful Belly Farms, my squash is from True Roots Organics and I am using my Idahoan Garlic Spice Blend all of which can be found at the Boise Farmers Market. If you want a local butter look for Feathers & Horns found which can be found at the Boise Co-Op.
Tools needed to make local Idaho pumpkin seeds
You will need a cutting board, a roasting pan, microwave safe bowl, Molly’s Idahoan blend, a sharp knife and a spoon. Preheat your oven to 300 degrees.
Open the pumpkins and squashes with the knife.
Open up all of your pumpkins and/or squash with the knife.
Scoop out the seeds.
With the spoon scoop out the seeds into the microwave safe bowl. IMPORTANT NOTE: Do not rinse or remove the pumpkin pulp from the seeds! This will give the seasoning and butter something to stick to and makes the seeds extra flavorful!
Melt the butter in the microwave | MollysMills.com
Use the microwave to melt the butter in the bowl with the seeds. Give it a good stir to evenly disperse the butter.
Coat the seeds with the Molly's Mills Seasoning | MollysMills.com
Spread the seeds onto the baking sheet and heavily season them with Molly’s Idahoan Blend.
Roast the Pumpkin Seeds with Molly's Mills
Roast the seeds for 20 minutes, give them a stir and some more seasoning, then roast them for 10-15 more minutes until golden.
Molly's Mills Pumpkin and Squash Seeds | MollysMills.com
Once cool enough to touch, serve and enjoy! They won’t last long, especially when served while warm!

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