Roasted Pumpkin Seeds with a Kick
October 29, 2025. — Susan Greene
One of my favorite parts of CSA season is finding ways to use every bit of what we bring home—pumpkins included! These roasted spiced pumpkin seeds are a crunchy reward for a little extra effort, seasoned with butter, garlic salt, Worcestershire sauce, and smoked paprika for a deep, savory flavor that tastes like fall.
Ingredients:
3 cups pumpkin seeds
2 tbsp. olive oil
2 tbsp. worcestershire sauce
garlic salt – to taste
smoked paprika – to taste
everything seasoning – to taste
How to Make:
Preheat oven to 300°F.
Separate the pumpkin seeds from the flesh, then rinse under cold water. Pat them dry with a towel or let them air dry for a bit. Spread the seeds in a single layer on a cookie sheet or jelly roll pan.
Drizzle with olive oil and add Worcestershire sauce, garlic salt, smoked paprika, and everything seasoning directly to the pan. Toss well to coat the seeds evenly.
Roast in the preheated oven for 20 minutes, then stir the seeds and return to the oven. Continue roasting in 20-minute intervals, stirring each time, until the seeds reach your preferred level of crunch. I like mine extra crispy, which takes about an hour total.