Italian Roasted Pumpkin Seeds


Prep time
30 minutes
Cooking time
6 hours
Total time
6 hours, 30 minutes


Pumpkin carving is a Halloween tradition in many homes on this spooky night. My family has always made roasting pumpkin seeds al tradition. Right after dinner we roast the seeds, while getting dressed in our costumes. Pumpkin seeds are a fun, nutritious Halloween snack. Here is a fun twist for your roasted pumpkin seeds! 


2 ds
course grain sea salt (To taste accordingly to your taste-buds.)
5 dr
olive oil (Make sure seeds are well coated.)
1 c
tomatoes (Pureed into a sauce.)
2 clv
garlic (Stir in your tomato sauce.)
1 pn
1 pn
1⁄4 c
shredded parmesan cheese (Sprinkled onto seeds.)


After you carve your pumpkins you will have a bowl full of pumpkin seeds and pumpkin. Separate the seeds from the pumpkin and rinse and dry. Drizzle cookie sheet with olive oil, place seeds on cookie and toss and mix seeds in the olive oil. Sprinkle sea salt and both Italian seasonings on seeds and mix, then add the chopped garlic onto the seeds and stir. Evenly spread a thin layer of tomato sauce over seeds and then sprinkle the grated parmesan cheese over seeds.


Place in the oven and bake. Due to the added ingredients in this recipe, seeds may take longer than normal and will be much more moist. When roasted place cookie sheet on cooling racks to cool! 

Buon appetito!

Good Books

Publisher: Random House Canada
List price: CDN$ 32.95