Did you know every part of the pumpkin is edible? And that includes the seeds! Roasted pumpkin seeds make a healthy, crunchy snack and have a somewhat nutty flavor. They can be lightly salted or seasoned with your choice of seasonings.
How to roast pumpkin seeds:
- Clean out the inside of a pumpkin. (You will notice many of the seeds are clumped together and pretty “clean”, and some of the seeds are clumped in with the pulp.) Have two bowls handy – one for the “clean” seeds and one for the pulp and seeds. After you have cleaned out your pumpkin, sort through the pulp and add any seeds to the “seed” bowl.
- Rinse off the pumpkin seeds and drain well.
- Pour the seeds out onto a clean tea towel and pat dry to remove excess water. They don’t have to be perfectly dry.
- Return to the bowl and add 2 tbsp olive oil, stirring to coat.
- Spread out onto a baking sheet.
- Sprinkle with seasonings of your choice – salt, pepper, garlic powder, cumin, and cayenne are just a few ideas. The amount you add is up to you and your taste buds!
- Bake in a preheated oven at 325°F for 30-45 minutes, stirring every 10-15 minutes. The seeds are done when they are dry and slightly toasted. Beware! The seeds will go from done to overdone very quickly, so keep a close eye on them near the end of the cooking time.
ENJOY!
Photo taken by Jessica Holder
