This easy roasted pumpkin seed recipe is simple and delicious, working just as well for other winter squash like butternut. The process brings back childhood memories of carving pumpkins, and the oven aroma is incredible. If you’ve never tried roasting seeds before, this method will guide you step by step.

First, clean the seeds by placing them in a bowl of cold water and swishing them around—the seeds float to the top. Then boil them in salted water for about five minutes. This cleans the seeds further and seasons them from the inside, just like salting pasta water. Drain, rinse, and remove any remaining pumpkin bits, then pat the seeds as dry as possible for better roasting.

Toss the dry seeds with olive oil, coconut oil, or nut oil, and add your favorite spice blend such as harissa, curry powder, pumpkin spice, or chili powder. Spread the seeds in a single layer and roast at 350°F until crisp and browned around the edges.

Halloween isn’t the only time to enjoy this snack. Throughout fall and winter, you can roast seeds from butternut, spaghetti, or delicata squash using the same method, though smaller seeds may need less oven time.