Fargo Foodie| Pumpkin Seeds


Miranda Stambler| THE SPECTRUM
Seeds take a while to make, but are quick snacks.

One of the joys of having pumpkins everywhere you look is you get a nice snack out of them as well as a festive decoration. Whether you’re carving pumpkins or using them for simple decoration, they would be a waste if you didn’t use the inside for extra food.

Roasted pumpkin seeds can take a little longer to cook, but are a quick and easy snack, especially for college students who are running around from class to class. Plus, if you do not have a measuring system, this recipe is right for you because it is mostly to taste.

When you get a pumpkin, take out both the seeds and innards. Because a lot of the seeds are stuck within the guts, you need to move them around to find them all.

This is a recipe that gives your typical roasted pumpkin seeds with a little extra seasoning to add more flavor if you would like.


Fresh pumpkin seeds


Olive oil

Brown sugar


  1. Preheat the oven to 325 F.
  2. Take the innards of the pumpkin and separate the seeds from the guts into a large bowl filled halfway with water.
  3. Mix them around until they are mostly clean of any pumpkin.
  4. Drain the water and extra pumpkin guts out of the bowl, leaving only seeds.
  5. Put the seeds in a pot and fill that with water until the seeds are covered.
  6. Boil the seeds until they turn a slightly brownish gray. Then drain the water again.
  7. Line a baking sheet with aluminum foil and spread out the seeds so they are mostly flat and not laying on top of each other.
  8. Drizzle olive oil on them and mix around until they are all covered. Cover the seeds with salt and mix them around again.
  9. Put in the oven for about 60-90 minutes or until they are slightly brown.
  10. While they are hot, cover them with salt again. If you want a sweet and salty taste, sprinkle brown sugar on as well.
  11. To melt the sugar, put in the oven for 2-3 minutes, so it does not burn.

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