Happy Tuesday! As promised in an earlier post, I have a quick & easy recipe to share with you today: oven-roasted pumpkin seeds. If you are someone like me who does not like to waste anything, this is a great way to get the most bang for your buck out of your carved Halloween pumpkins!
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After you’ve scooped out all those slimy pumpkin guts, why not roast up the pumpkin seeds for a healthy and delicious snack or salad-topper? Pumpkin seeds are a terrific source of zinc, vitamin e, and a wealth of antioxidants!
oven-roasted pumpkin seeds
1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
2. Rinse the seeds clean of all pumpkin goop.
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3. Dry the seeds on a paper towel.
4. In a small bowl, stir 2 tbsp butter or coconut oil with the seeds until they are well-greased.
5. Spread out the seeds in one layer on the baking sheet. {We had enough pumpkin seeds to do two separate batches.}
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6. Season however your heart desires! We did one sweet batch {pumpkin pie spice + cinnamon} and one savory batch {garlic salt + ground pepper.}
7. Bake for 10-12 minutes, until seeds begin to turn golden brown at edges. Be careful not to overcook the seeds, because they burn quickly! Roasting pumpkin seeds reminded me a lot of cooking popcorn, where things can go from delicious –> disastrous in a very short time frame.
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ENJOY! Image may be NSFW.
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Clik here to view.
