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Roasted Turmeric–Cinnamon Pumpkin Seeds

Serves:

6-8

Prep Time:

5 minutes

Cook Time:

25-35 minutes

Ingredients

For 1–2 cups fresh pumpkin or squash seeds:

1–2 cups fresh seeds, rinsed and patted dry
1–1½ tbsp ghee
½–1 tsp turmeric
½ tsp cinnamon
½–1 tsp pink Himalayan salt (PHS), or to taste
Optional: pinch black pepper (enhances turmeric absorption)

Preparation

Preheat oven to 300°F.
Remove pulp from seeds, rinse thoroughly, and pat dry.
Toss seeds with ghee or olive oil.
Add turmeric, cinnamon, PHS, and optional black pepper; mix well to coat.
Spread evenly on a parchment-lined baking sheet.
Roast for 25–35 minutes, stirring halfway, until lightly golden and fragrant.
Cool fully before storing. (They crisp up more as they cool.)

Note: Turmeric may lightly stain your fingers… a deliciously healthy alternative to Cheeto dust. 😄

Doshas Pacifies

Vata, Kapha

Best in:

Fall, Winter

Gunas:

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Recipe Analysis from an Ayurvedic & Western perspective

Turmeric and cinnamon create a synergistic blend that is both warming and grounding—perfect for the Vata-increasing qualities of the fall season. Turmeric supports digestion, circulation, and natural detoxification while helping reduce inflammation and clear the body’s channels. Cinnamon adds stabilizing sweetness, enhances agni, and helps balance blood sugar, making it an ideal complement to naturally starchy or mineral-rich foods.

Pumpkin seeds provide zinc, magnesium, and healthy fats that support immunity, hormones, and the nervous system. Together, this trio becomes a nutrient-dense, anti-inflammatory snack that’s easy to digest, naturally energizing, and balancing for both children and adults. A simple, wholesome way to use every part of your squash while supporting seasonal health from an Ayurvedic and modern nutritional perspective.