Dill with Lemon Zest Roasted Pumpkin Seeds Recipe
I’m Polish. Of course I made Dill with Lemon Zest Roasted Pumpkin Seeds. Dill is a staple herb in Polish cuisine and I had to try it on pumpkin seeds. I’m happy to report the combination of dill and lemon zest tastes very delicious.
Roasting pumpkin seeds is a simple and delicious way to use what would otherwise be discarded, turning them into a crunchy, flavorful snack.
Whether you’re enjoying them straight out of the oven, tossing them on a salad, or adding a unique twist to your favorite dishes, Roasted Pumpkin Seeds are the perfect way to celebrate the season. Plus, with endless seasoning options, you can tailor them to suit any taste, from savory to sweet or a mix of both!
With simple ingredients and very little effort, this is a great recipe.
Why you will love this recipe
Crunchy, flavorful, and endlessly customizable – roasted pumpkin seeds are the ultimate snack not only for fall! They are delicious and packed with nutrients like fiber, protein, and healthy fats.
You’ll love how easy they are to make – whether you want a savory snack or a sweet indulgence, there’s a flavor for every craving. Plus, they’re a great way to use up pumpkin carving leftovers.
Versatile – from munching straight out of the bowl to adding them as a crunchy topping on soups or salads. Once you try them, you’ll never toss those pumpkin guts again!
Ingredients, Variations and Substitutions
I used extra virgin olive oil as the binder for the dried dill. To take it to the next level, you can use homemade Dill Infused Oil. If you’re oil-free, a light coating of water or aquafaba (the liquid from chickpeas) will also work.
If you don’t have dried dill, you can use parsley or Italian seasoning for a different flavor.
Lemon zest adds citrusy freshness – fresh is ideal, but dried lemon peel or a tiny bit of fresh lemon juice will do.
Sea salt or kosher salt will bring out all the flavors, and a pinch of black pepper adds a hint of heat. Additional seasonings you can use according to your taste are garlic salt, onion powder, nutritional yeast, or – Dill-flavored salt.
Equipment you will need
- Rimmed baking sheet
- Parchment Paper or aluminum foil
- Small and large bowl
- Measuring Spoons
- Zester or Microplane
- Wooden spoon or spatula
- Oven Mitts
- Airtight Container
- Cooling rack
- Medium saucepan
Top Tips for best tasting Roasted Pumpkin Seeds
Clean the seeds thoroughly – rinse the seeds in a colander to remove as much pulp as possible. A quick soak in warm water can help loosen any stubborn bits of pumpkin. You can also simmer the seeds for 10-15 minutes.
Dry them well – spread the seeds on a towel and pat them dry. The drier the seeds, the crispier they’ll roast. If you have time, let them air dry for an hour or overnight.
Even coating is key – whether you’re using oil, water, or aquafaba, make sure the seeds are evenly coated before tossing in the spice blend. This helps the seasonings stick and roast evenly.
Spread in a single layer – arrange the seeds in one layer on your sheet pan. Overlapping can cause uneven roasting, and some seeds may stay soft.
Keep an eye on them while in the oven – pumpkin seeds can go from golden to burnt quickly! Stir every 10-15 minutes and start checking for doneness around 20 minutes.
Cool to crisp – once roasted, let the seeds cool completely on the baking sheet. This allows them to firm up and achieve maximum crunch.
Step-by-step instructions
- After smoking your pumpkin, scoop out the seeds along with any remaining pulp. Place the seeds in a large bowl of warm water to help loosen the pulp.
- Use your hands to separate the seeds from the pumpkin fibers. Rinse the seeds in a colander under running cold water until clean.
- Spread the seeds on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove excess moisture, which helps them roast evenly. Let them air dry for 30 minutes to an hour if you have time.
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, toss the seeds with your chosen spice blend
- Arrange the seeds in a single layer on the prepared baking sheet. Avoid overlapping to ensure even roasting.
- Place the baking sheet in the oven and roast for 20-30 minutes, stirring every 10 minutes for even browning. Watch closely during the last 5 minutes to prevent burning.
- Remove the seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
- Enjoy the seeds as a snack, or use them as a topping for soups, salads, or yogurt. Store leftovers in an airtight container at room temperature for up to 1 week.
How to best enjoy Roasted Pumpkin Seeds
- As a Snack, side dish, or trail mix addition
- On Salads as a crunchy topping
- In Soups as a texture topping or to boost the flavor
- With Breakfast – greek yogurt bowl, smoothie topping, or stir into your oatmeal
- Baking Add-Ins – mix them into homemade granola or as a topping for breads, muffins or scones
- In Savory Dishes – as a casserole, pasta, or risotto topping
- On-the-Go snack
You may also like:
Storage instructions, reheating
- At Room Temperature: Allow the roasted pumpkin seeds to cool completely before transferring them to an airtight container or jar. Store at room temperature in a cool, dry place for up to 1 week.
- For Longer Storage: To keep them fresh for up to 3 months, store in an airtight container or freezer-safe bag in the freezer. Bring them to room temperature before serving.
Reheating (Optional):
- If the seeds lose their crunch, reheat them in a preheated oven at 325°F (165°C) for 5-7 minutes. Spread them in a single layer on a baking sheet to avoid overcooking.
Dill with Lemon Zest Roasted Pumpkin Seeds Recipe
Equipment
- Rimmed baking sheet
- Parchment Paper or aluminum foil
- Small and large bowl
- Zester or Microplane
- wooden spoon or spatula
- medium saucepan
- strainer
Ingredients
- 1 cup raw pumpkin seeds rinsed and patted dry
- 1 tbsp olive oil
- 1/2 tsp dried dill
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- After smoking your pumpkin, scoop out the seeds along with any remaining pulp. Place the seeds in a large bowl of warm water to help loosen the pulp.
- Use your hands to separate the seeds from the pumpkin fibers. Rinse the seeds in a colander under running cold water until clean.
- Spread the seeds on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove excess moisture, which helps them roast evenly. Let them air dry for 30 minutes to an hour if you have time.
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, toss the seeds with your chosen spice blend
- Arrange the seeds in a single layer on the prepared baking sheet. Avoid overlapping to ensure even roasting.
- Place the baking sheet in the oven and roast for 20-30 minutes, stirring every 10 minutes for even browning. Watch closely during the last 5 minutes to prevent burning.
- Remove the seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
- Enjoy the seeds as a snack, or use them as a topping for soups, salads, or yogurt. Store leftovers in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
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Conclusion
Roasted pumpkin seeds are a simple yet delicious way to make the most of your pumpkins. These roasted seeds offer endless possibilities, whether you enjoy them as a healthy snack, a crunchy salad topping, or a fun addition to your fall dishes.
With just a few ingredients and some easy steps, you’ll have a batch of crispy, flavorful roasted pumpkin seeds in no time. So, next time you carve or cook a pumpkin, don’t forget to save those seeds—they’re the perfect treat to enjoy all season long!
FAQ
Do I need to remove all the pulp from the seeds before roasting?
While it’s helpful to remove most of the pulp for better roasting, a little bit of residual pulp won’t affect the final flavor much. Just be sure to give them a good rinse to remove large chunks.
Can I roast pumpkin seeds without oil?
Yes, you can! While oil helps with crispiness and flavor, you can skip it. The seeds will roast fine in the oven, but they may be slightly less crunchy and flavorful without the oil.
Can I roast pumpkin seeds in the microwave?
Yes, you can roast pumpkin seeds in the microwave, but the texture may differ. Spread the seeds on a microwave-safe plate in a single layer and heat them in 1-minute intervals, stirring in between, until they’re crispy.
What spices should I use for roasting pumpkin seeds?
There are endless possibilities! Popular choices include cinnamon, paprika, cumin, garlic powder, and cayenne pepper. For a unique twist, try combinations like dill and lemon zest or cocoa and spice for a sweet-savory kick.
How do I know when pumpkin seeds are done roasting?
Pumpkin seeds are done when they turn golden brown and feel crispy. You can test a seed by letting it cool slightly and checking its texture. If it’s too soft, give it more time in the oven.
Can I eat the pumpkin skin?
Yes, the skin of the pumpkin seeds is edible! If you prefer a softer texture, you can buy hulled seeds, but most people enjoy the crunch and flavor of the skin.
Can I use other types of seeds, like squash seeds, for this recipe?
Absolutely! The recipe works for any seed large enough to roast, such as squash seeds, watermelon seeds, or sunflower seeds.
Are roasted pumpkin seeds healthy?
Yes! They’re packed with healthy fats, protein, fiber, and essential vitamins and minerals like magnesium and zinc. Just be mindful of the added salt or sugar in the seasoning.
