Quick and Easy Roasted Pumpkin Seeds
Don’t throw away those pumpkin seeds when carving your pumpkins!
Instead, try this easy Pumpkin Seed recipe. Get creative and spice your
pumpkin seeds to fit your taste! Great for a snack or a salad topping.
One medium-sized pumpkin
Olive oil
Salt, pepper and any other spices that you desire! (try chili powder, rosemary or cinnamon & sugar)
While carving your pumpkin, reserve the inside seeds and stringy fibers of the pumpkin. Separate the seeds from the stringy fibers, and rinse the seeds with water.
When ready to cook the seeds, preheat oven to 400°F.
In a saucepan, add 2 cups of water to every 1/2 cup of seeds. Bring the water to a boil and then add your seeds. Boil the seeds for about 2 minutes. Reduce the heat and let simmer for about 10 minutes. Drain the seeds well in a colander. Remove and pat dry.
On a cookie sheet, spread a thin-layer of olive oil on the bottom. In a single layer, spread the seeds out over the sheet. Top with a sprinkle of spices of your choice. Bake on the top rack until the seeds begin to brown or for about 13-20 minutes.
Once toasty and brown, remove from the oven. Let the seeds cool and enjoy!
Note: Store pumpkin seeds in a air-tight covered container.
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