Smoked paprika and garlic powder punch up the flavor in this easy roasted pumpkin seeds recipe. Source: EatingWell Magazine, October 2019

Devon O'Brien


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Combine oil, paprika, garlic powder, oregano and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

  • Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.


Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.

To make ahead: Store in an airtight container for up to 3 days.

Nutrition Facts

215 calories; 17.6 g total fat; 4 g saturated fat; 151 mg sodium. 19 mg potassium; 4.7 g carbohydrates; 3.3 g fiber; 1 g sugar; 9.2 g protein; 385 IU vitamin a iu; 1 mcg folate; 4 mg calcium; 3 mg iron; 2 mg magnesium;