Roasted pumpkin seeds are a yummy and healthy snack for the whole family. In Italy they are known as BRUSCOLINI and are usually eaten at the stadium while watching the soccer game, at concerts or during country festivals and fairs. Although the whole pumpkin seed is edible, is a common practice (not elegant but functional) to remove the outer husk with the tongue and spit it out.


Photo by Maurizio “OttO” DE Togni


1 cup raw pumpkin seeds
1/2 tbsp kosher salt
1/2 tsp olive oil


Preheat oven at 325 F degrees.
Remove all the filaments, wash the seeds, then pat dry with paper towel.
In a medium bowl mix together seeds, salt and oil.
Spread the seeds onto a cooking sheet lined with parchment paper and bake for 10 minutes. Stir and bake for other 15 minutes or until golden brown.
Allow to cool before eating.

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