If they are allowed to mature inside the fruits, the seeds of all winter squash are edible. Roast pumpkin seeds are a favourite, and a great use of the pumpkin's innards when carving seasonal Jack o' lanterns. Among all the pumpkin varieties, a couple have been bred to produce seeds that are "hull-less" — the seeds lack the papery sheath found on other squash seeds. Naked Bear is one of the best pumpkins to grow if the main intent is to harvest the seeds for roasting.

For something of a shortcut, these recipes can also be produced using plain raw pumpkin seeds (pepitas) from the supermarket. The principle is the same for each, mixing a bit of fat and some spices onto each batch of seeds before roasting the seeds in the oven. Saltiness and spiciness can be controlled when making the initial mix, and all sorts of spice blends, masalas, and curry powders would work as well. These three variations are quite savoury, but could be switched out for cinnamon and sugar, vanilla, maple, cocoa, and so on.

First harvest the seeds, and try to separate as much pith and fibre from them as possible. We rinsed ours in cold water in a colander to help detach about 90% of the strands. The seeds have to be quite dry in order to roast well. They can be air dried on clean tea towels, but we laid ours out on parchment in a food dehydrator on low heat, which also worked well. Store-bought seeds can be used straight from the bag.

Each recipe uses about one cup of clean, dry pumpkin seeds.

Preheat the oven to 300°F. 

Ginger Soy Roast Pumpkin Seeds

2 tsp butter, melted (substitute with plant oil for vegetarian)
1 thumb-size knob of fresh ginger, grated (or very finely minced)
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp honey

Melt the butter in a small saucepan on low heat, and add all the other ingredients. Stir in one cup of raw, dried pumpkin seeds and stir to coat every seed. Lay the seeds out in a single layer on a parchment-lined rimmed baking sheet, leaving as much liquid behind as possible.

Bake for seven minutes and then flip the seeds. Bake for another seven to eight minutes, or until the first few seeds pop audibly. Remove from the oven and allow them to cool on the parchment.

Roast Pumpkin Seeds with Indian Spice

1 Tbsp butter, melted (substitute with plant oil for vegetarian)
1 thumb-size knob of fresh ginger, grated (or very finely minced)
1 tsp dried minced onion (or onion powder)
1 tsp ground coriander seed
1/2 tsp ground cumin
1/2 tsp garlic powder (works better than fresh garlic here)
1/2 tsp kosher salt (or to taste)
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp Kashmiri red chilli powder (substitute cayenne powder)

Chaat masala to finish

Melt the butter in a small saucepan on low heat, and add all the other ingredients. Stir in one cup of raw, dried pumpkin seeds and stir to coat every seed. Lay the seeds out in a single layer on a parchment-lined rimmed baking sheet. Bake for seven minutes and then flip the seeds. Bake for another seven to eight minutes, or until the first few seeds pop audibly. Remove from the oven and immediately sprinkle with chaat masala. Allow them to cool on the parchment.

Cajun Spiced Roast Pumpkin Seeds

1 Tbsp butter, melted (substitute with plant oil for vegetarian)
1 tsp paprika
1/2 tsp kosher salt (or to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 tsp cayenne powder (or to taste)
1/4 tsp dried thyme

Melt the butter in a small saucepan on low heat, and add all the other ingredients. Stir in one cup of raw, dried pumpkin seeds and stir to coat every seed. Lay the seeds out in a single layer on a parchment-lined rimmed baking sheet. Bake for seven minutes and then flip the seeds. Bake for another seven to eight minutes, or until the first few seeds pop audibly. Remove from the oven and allow them to cool on the parchment.