Waste Not Want Not Pumpkin Seeds

Waste Not Want Not

Yesterday I had lunch with a friend of mine I hadn’t seen in a while. She had an amazing harvest of pumpkins this season and graciously shared a lovely butternut with me after serving up a delicious pumpkin and coriander soup for lunch. Thanks Stacey! Today I decided to roast it and stock up for baby Wil’s meals. I also was hankering after one of my favourite snacks, roasted crunchy salty pumpkin seeds. This is a great way to use the whole pumpkin and if you don’t eat all the seeds while you’re waiting for your Sunday roast to cook (like I do) then it stores well in an airtight container. There’s also the added benefit that these little morsels of crunchy salty yumminess are also good for you, packed full of minerals including magnesium, manganese and phosphorus, iron, copper, protein, and zinc.

So, here it is…..

Waste Not Want Not Pumpkin Seeds


  • Pumpkin seeds and pith that you normally throw out when you cook your roasts or soups
  • Olive oil
  • Salt and or your favourite seasoning


  1. Pre-heat oven to 180 degrees Celcius, line baking tray with baking paper
  2. Separate pith and seeds and scatter them evenly on the tray
  3. Drizzle with olive oil and season to taste
  4. Mix it all together keeping the pith and seeds separate
  5. Bake until deep golden and crispy with some burnt bits (usually 10-20 minutes depending on your oven)
  6. Enjoy the crunchy salty goodness

Roasted Pumpkin Seeds - salty crunchy yumminess

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2 Responses to “Waste Not Want Not Pumpkin Seeds”
  1. I love these so much. Whenever I cook up a pumpkin, I always make roasted pumpkin seeds. Yum!

  2. Olivia says:

    This is awesome! I just usually toss the scraps away or in the compost, why haven’t I be making roasted pumpkin seeds? Oh god the options, turmeric, paprika, curry, salt and vinegar(applecider), bbq(liquidsmoke), jasus, I feel a new obsession arising.

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