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Roast your pumpkin seeds

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'Baby Bear' pumpkin
Photo: Jardin botanique de Montréal (Gilles Murray)
Cucurbita pepo 'Baby Bear'
  • Cucurbita pepo 'Baby Bear'
  • Cucurbita pepo 'Kakai'
  • Cucurbita pepo 'Carnival'

Once Halloween is over, why not take advantage of your decorative pumpkins to taste their seeds? All you have to do is roast them. Here's how to roast pumpkin seeds, depending on whether they have husks or not.

For seeds with husks

In order to be crisp, the seeds should be very fresh, just taken out of the pumpkin and very roughly washed.

What do you do?

  1. Place the clean, dry seeds on a baking tray.
  2. Bake in the oven, at 175°C (350°F), for about 25 minutes until they are the desired colour.
  3. Add salt according to taste.

For seeds without husks

From special varieties of pumpkin such as the kakai or purchased at the grocery store. These seeds are green. Green pumpkin seeds are just as tasty raw as roasted. They’re also a good source of omega-3. 

What do you do?

  1. Place the clean, dry seeds on a baking tray.
  2. Bake in the oven, at 175°C (350°F), for about 5 minutes until they are the desired colour. You can also cook them in a non-stick pan.
  3. Add salt according to taste.

Enjoy!

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