Roasted Pumpkin – 5 Simple Steps

Delicious and nutritious pumpkin seeds
Delicious and nutritious pumpkin seeds

Preheat oven to 300°F. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings, the seeds don’t have to be perfect.  Run cool water over the colander to remove any additional squash flesh. For best results, allow the seeds to soak in fresh water for at least 30 minutes.

Drain the seeds and dump them onto a towel,  pat to dry. The seeds might stick to the towel a bit.

Oil and salt the seeds: Place the seeds on a baking tray and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Add a pinch or two of salt.   Use canola oil, or coconut oil, or butter. Toss the seeds until they are evenly coated with oil and salt.  Optional Seasonings include  garlic powder, cajun seasoning, bacon salt, cayenne powder, or other seasoning salt.

Bake the seeds: Spread out so they are in a single layer, though some overlapping is fine. Place the baking sheet into the oven. Roast until the seeds are just starting to brown, about 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.

Remove and cool: Remove the seeds from the oven and let the seeds cool on the tray. Enjoy right away or keep for a few days in an airtight container.

Golden Roasted Pumpkin Seeds
Golden Roasted Pumpkin Seeds
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