Duck Fat and Rosemary Roasted Pumpkin Seeds

I Want In!

It’s the New Year now and for the most part, I think people are waving good bye to pumpkin recipes.  However, pumpkins are still plentiful and it’s always bothered me that I would throw away the seeds in year’s past.  Growing up as a baseball player, I always had either pumpkin or sunflower seeds to snack on.


I decided a while ago, during the height of pumpkin popularity to be exact, that I would give saving the seeds for later use a shot.  While a little more time consuming than I initially thought, it really is worth saving the seeds.  And it’s not like I was wasting any time cleaning the seeds.  I literally cleaned them while the pumpkin was roasting for soup.


All I needed to do from there was dry off the seeds and season them up with some duck fat, salt and herbs and BOOM.  I had the makings of a very tasty yet different paleo snack.  A bonus about this recipe is that it works for seeds of all squashes, not just pumpkin.  I’ve made it with both acorn and butternut squash seeds and they came out great as well.


Duck Fat and Rosemary Roasted Pumpkin Seeds
Prep time
Cook time
Total time
Serves: 1 cup
  • seeds of a pumpkin, washed and dried with a paper towel
  • 1 tbs duck fat, melted
  • 1 large sprig fresh rosemary, chopped
  • sea salt to taste
  1. Preheat oven to 275°F
  2. While oven is preheating, add all ingredients to a medium bowl and mix well taking care to coat all pumpkin seeds evenly
  3. Spread pumpkin seed mixture on a baking sheet lined with foil and roast in oven for 25-30 minutes or until seeds are golden and toasted.
  4. Enjoy.

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