Roasted Pumpkin Seeds
This simple Instant Pot pasta recipe is a go-to family favorite! Italian sausage adds rich flavor, but you can swap it for vegetables for a delicious meatless option. As it cooks directly in the sauce, the pasta absorbs incredible flavor for a satisfying dish!
Ingredients
Optional Seasoning Ideas (Choose one, if desired)
- 1 cup of raw pumpkin seeds
- 2 teaspoons of olive oil
- ½ teaspoon of coarse kosher salt or to taste
Clean the pumpkin seeds
- Chili powder
- Salt and black pepper
- Granulated sugar and ground cinnamon
- Pumpkin pie spice
- Curry powder
- Cajun seasoning
Instructions
- Remove any large pieces of pumpkin pulp from the seeds. Place them in a large bowl and fill it with cool water. Use your hands to separate any remaining pulp from the seeds.
- Let the seeds sit for a few minutes—the pulp will sink while the seeds float, making them easier to separate.
- Transfer the seeds to a clean kitchen towel or paper towels and pat them dry. If time allows, let them air dry for about an hour.
Clean the pumpkin seeds
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Place the clean, dry pumpkin seeds in a bowl. Drizzle with olive oil and sprinkle with kosher salt. Stir to evenly coat the seeds.
- Lay the pumpkin seeds out in a single layer on the baking sheet.
- Bake for 20-28 minutes, stirring every 5 minutes to ensure even cooking. The seeds are done when they are lightly browned and crunchy.
- Optional: Toss the warm seeds with your desired seasonings. They are also delicious with just salt.
Notes
Keep roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
This method can also be used for butternut squash seeds. Since they are smaller, they roast faster—mine were ready in 17 minutes.
This method can also be used for butternut squash seeds. Since they are smaller, they roast faster—mine were ready in 17 minutes.