Roasted Pumpkin Seeds
When you carve pumpkins for Jack O' Lanterns or to puree for soups or baked goods, you should save the seeds to make Roasted Pumpkin Seeds for snacking! They are nutritious and taste like popcorn!
Equipment
- Knife
- Baking sheet
- Colander
Ingredients
- 1 pumpkin I used a Sugar Pie Pumpkin
- 1-2 teaspoons avocado oil
- salt to season as desired
- other spices such as curry powder, garlic, cinnamon your imagination is the limit!
Instructions
- Using a sharp, sturdy knife, cut the top off of the pumpkin leaving enough space to be able to get your hand or large spoon in.
- Using your hand or large spoon, scrape out the seeds and stringy bits.
- Separate the seeds and stringy bits as much as possible, then rinse the seeds with cold water, continuing to pick out the pulp.
- Lay the wet seeds out in a single layer on paper towels and let them dry for about an hour.
- Preheat the oven to 400°F.
- Scrape the seeds from the paper towels onto a parchment-lined baking sheet. Drizzle with the oil and season generously with the salt and other spices if you choose to use them. Be sure the seeds are in a single layer.
- Place the baking sheet in the oven and roast for about 15 minutes. If they aren't as dark as you want them to be, leave them for another 5 before checking again.
- Remove from the oven, allow to cool, then munch away! I love them with apple slices or grapes and this combination also helps with digestion of the seeds.
Notes
I said that this makes 1 cup of roasted pumpkin seeds, but of course, you know that will depend on the size of your pumpkin!
Tried this recipe?Let us know how it was!