Roasted Pumpkin Seeds
With everyone starting to buy their pumpkins to carve, I wanted to remind you
not to throw out those seeds...toast or roast them! The shells are edible, and they are a great source of fiber.
You can also use this simple method for just about any kind of squash seed, such as acorn squash. Once roasted, you can store in a container for 3 months, or up to 1 year in the refrigerator.
The seasonings are optional. Some people simply just like salt. If you like spicy, use a little Cayenne pepper. If you
like garlic, use garlic powder. If you like sweet, go for a little nutmeg or cinnamon. If you like them extra salty, soak them in 1/4 cup of salt and 2 cups of water over night. When you do this dry them out for 2 days instead of 1.
The amount of spices, oil, and seeds depends on the size of your pumpkin.
This is also a fun process for kids to learn when they carve the pumpkin. They will enjoy being in the kitchen with you to do this. I would love to hear from you. Enjoy!
Optional Seasonings Your Choice: Salt, Garlic Powder, Cayenne Pepper, Cinnamon, Nutmeg, Seasoned Salt, Onion Powder
- Rinse seeds, remove pulp with hands, and discard the pulp
- Spread out onto a cookie sheet and dry overnight
- Preheat oven to 250°
- Lay out seeds, in single layer, on a nonstick cookie sheet or stone
- Drizzle with Olive Oil
- Sprinkle on desired seasonings or just salt
- Rub around with hands to coat entirely
- Place back into single layer
- Sprinkle with seasonings again
- Bake for 1 hour tossing them every 15 minutes until slightly brown