Moroccan · Snack
Spiced Roasted Pumpkin Seeds
Pumpkin seeds — a by-product of the winter squashes used in tagines and soups — are washed, dried and roasted with salt and spice into a cheap, crunchy nibble sold by weight in Moroccan souks. Toasted until they pop and puff, dusted with cumin, salt and a little chilli, they are the definition of a moreish, sustainable snack.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 150 g raw pumpkin or squash seeds
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- Pinch of chilli powder (optional)
Method
- 1
Clean and dry
Rinse the seeds free of pulp, then dry them thoroughly on a towel — damp seeds steam instead of crisping.
- 2
Season
Toss the dry seeds with the olive oil, salt, cumin, paprika and chilli until evenly coated.
- 3
Roast
Spread on a tray and roast at 170°C for 15–20 minutes, stirring a couple of times, until golden and lightly puffed.
- 4
Cool
Cool on the tray to let them crisp, then store airtight or serve straight away with tea.
Chef's tips
- Dry the seeds really well after washing; this is what lets them crisp and pop in the oven.
- Stir them during roasting so they colour evenly and none catch at the tray edges.
- The thin shells are edible on smaller squash seeds; larger pumpkin seeds can be shelled if you prefer.
Frequently asked questions
Do I eat the shell?
For small, thin-shelled squash seeds, yes — the whole seed is eaten. Larger, tougher pumpkin-shell seeds are sometimes cracked and only the inner kernel eaten.
Can I use seeds saved from a fresh pumpkin?
Absolutely. Scrape them from the squash, rinse off the stringy pulp, dry thoroughly and roast. It is the traditional thrifty way to use them.