Roasted Pumpkin Seeds

Baseball came early this year with opening day on March 28th. The second thing you need after a ticket is some freshly roasted seeds. There is something extra special eating some homemade seeds during extra innings. Try this easy recipe for roasting fresh pumpkin seeds. The smell of the roasted seeds will fill your house as you watch the game at home.


  • 2 cups raw whole pumpkin seeds
  • 2 teaspoons of butter, melted (or oil)
  • 3 teaspoons salt
  • 1 pinch of crush black pepper (optional)
  • Aluminum foil
  • Sheet pan
  • Strainer
  • Bowl

First, preheat the oven to 350 degrees F (either bake or roast if you have that option). Soak the seeds for about one hour with salty water in a bowl.

Drain the seeds over a sink in the strainer.

Toss seeds in a bowl with the melted butter (or oil). I personal used coconut oil.

Place aluminum foil on sheet pan. Spread the seeds in a single layer on a baking sheet. Sprinkle salt (optional pepper) on top of seeds.

Bake for about 45 minutes.

Stir occasionally.

Pull edge of aluminum foil and make sure the seeds are sticking to the foil.

Keep seeds in oven until they are golden brown.

Once the seeds are cooked, place in a bowl to cool. You can then separate the seeds in individual baggies for your little ones to eat during their own game. Share your home baking with us on Instagram or Facebook with hashtag: #liliguanafun

Happy Cooking!

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