Roasted Pumpkin Seeds

Scarves, boots, squash and cinnamon. These are the signs that fall is here. But let’s not forget about an oh-so-good crispy snack: roasted pumpkin seeds.

Sure, you can purchase pumpkin seeds at the store, but they just aren’t the same as the kind you scoop out of a pumpkin and roast yourself. This is a once-a-year snack that I look forward to each Halloween. The seeds are why I carve pumpkins instead of painting them!

Roasted Pumpkin Seeds

The process and recipe are incredibly simple, plus it is a great way to use up what would otherwise go to waste. I had planned on taking great photos of the finished seeds, but there were only a handful left after my family gobbled them up! -So you’ll have to do with photos of the hot seeds on the pan!

Roasted Pumpkin Seeds 3

Roasted Pumpkin Seeds

All you need:
2 cups pumpkin seeds.
1 tablespoon garlic-infused oil
Salt to taste

All you do:
1. Preheat oven to 325 degrees F.
2. Separate pumpkin seeds from membranes and wash thoroughly with water. Dry (overnight is best).
3. Coat with garlic-infused oil and sprinkle with salt.
4. Spread out on a foil-lined baking sheet and place in oven for 45 minutes stirring every 15 min.

This post was originally published October 2013. 

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About thisRDeats

A mix of realism, humor, tips and delicious recipes. I am a mother, wife, passionate sewer and registered dietitian. I want to show people that food is medicine and getting back in the kitchen is the key to health. I love everything about food: gardening, shopping, cooking and most of all, EATING! Notice that "dishes" isn't on that list.... Food isn't perfect. It nourishes our minds, bodies and souls! As a blogger, journalist, speaker and broadcast professional, I enjoy talking about food and nutrition for websites, television, radio, magazines, and newspapers. I also work with companies to provide customized nutrition education and recipe development.
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2 Responses to Roasted Pumpkin Seeds

  1. Kris says:

    This method of roasting pumpkin seeds is a great snack – very morish with the salt . Normally I do it with sunflower seeds, looking forward to giving this a shot.
    Thank you
    Kris

    Like

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