These pumpkin seeds are so addictive. You can also use acorn squash seeds as they are very similar to pumpkin seeds and part of the same family. The touches of chili powder, cayenne and lime juice give an amazing seasoning that is craveable! Another version must be done soon using pumpkin spice spices for a sweet touch. This recipe gives that savory spice that really hits the spot when you’re needing something crunchy and salty and snackable.
One of my favorite things about fall is pumpkins. I love to buy them and just have them around the house. In my old neighborhood back in Los Angeles, a neighbor would buy 30-40 pumpkins that decorated her yard and she stacked them up, one on top of another in a big huge and expanding pile, climbing up and spilling out and in all colors from orange to blue to brown and white. Antique looking, heirloom pumpkins that have become more and more popular in recent years. Ah, life goals.
Beyond decorative pumpkins, like the rest of the country, I do bow to the Pumpkin King and into my kitchen rolls pumpkin spice everything. Ice cream, whipped cream, yogurt, my own healthy homemade Pumpkin Spice Latte. So roasting pie pumpkins and acorn squash is a given in autumn.
Now I am a firm believer and using up everything that you can, almost to a fault. I don’t like to waste things. Ask my husband. Using your freezer is a great way to prolong the life of everything from roast chicken to berries to spinach that is starting to wilt, and much more.
I’ll save half a roast chicken and excess veggies in a gallon-sized Ziploc freezer bag and a week or two later, we’ll have amazing chicken soup! My freezer is a godsend and I am often consulting my Can I Freeze It? cookbook for tips on whether tossing something in my overworked and overloaded freezer will save it or ruin it! The book is a life saver!
So, when I roast an acorn squash or a pumpkin, you’d better believe I’m roasting the seeds as well. These beautiful snacks crunch and pop in your mouth and are a great movie night replacement for popcorn. You’d better believe I’ve even snuck these into the movie theatre a time or two.
These crisp up fast and can be enjoyed hot or cold, but personally, I can’t keep them more than a day or two without eating the entire batch! I dare you to try!
If you’re looking for more autumn or winter-y foods, check out my Vegetable Chickpea Soup on a cool evening. It’s hearty enough to satisfy, with plenty of fiber and roughage for good digestion and yet it fulfills meatless part of any Meatless Monday.
- Pumpkin or acorn squash seeds from 1 acorn squash or pumpkin (about ½ cup)
- 1 teaspoon fresh lime juice
- ½ teaspoon chili powder
- A pinch of cayenne powder (less if you don’t like spicy)
- A pinch of garlic powder
- A pinch of maple sugar (optional)
- Himalayan salt, to taste (LINK)
- Preheat oven to 350 degrees.
- Separate the seeds from the stringy squash fibers.
- Toss the seeds with the remaining ingredients.
- Spread evenly on a rimmed baking sheet and roast for 8 to 10 minutes, stirring once to maintain even baking. Remove from oven and allow to cool. Store in an airtight container.
PIN THIS POST:
SPICED ROASTED PUMPKIN SEEDS OR ACORN SQUASH SEEDS