Roasted Pumpkin Seeds

Hi friends,

Did you see yesterday’s post on how to Make Your Own Pumpkin Purée? I mentioned in that post that I would tell you how I roasted my pumpkin seeds. It is so easy to do!

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Pull the seeds away from the “stringy” pulp in the pumpkin and place in a bowl of cold water. This will help separate the seeds from the remainder of the pulp. Remove them from the water with a slotted spoon and spread on a baking sheet lined with paper towels to dry. Don’t worry if there is still some pumpkin pulp attached to the seeds. You can blot them with paper towels to help them dry more quickly. Drier seeds will crisp up better when you roast them – let them dry 15 to 20 minutes.

Preheat your oven to 375 degrees. Line a baking sheet (or sheets – I had a lot of seeds!) with foil for easy cleanup. Melt some butter and pour it into a large bowl. I used about 3 tablespoons, but you can just eyeball how much you need. You’ll want enough to be able to coat all your seeds. Add your seeds to the bowl and toss to coat. Sprinkle with salt to taste and toss again. Spread your prepared seeds onto your baking sheet.

Bake for 15 to 20 minutes or until golden. Check them at about 10 minutes and give them a stir. Here ‘s how they will look after they are finished. Let them cool and store them in an airtight container on the counter for 4 to 5 days or in the refrigerator for up to a month.

Roasted Pumpkin Seeds are great just to snack on, but you can also sprinkle them on salads, soups, or roasted vegetables.

There are all kinds of ways to season your pumpkin seeds besides just salt! Add a little pepper with the salt. Use garlic salt or onion salt. Toss them in seasoned salt. Want them a little spicy? Use some Cajun seasoning. Have a sweet tooth? Toss your seeds in brown sugar and cinnamon before roasting them. Be creative! 🙂

I hope you enjoy this Fall treat!


This entry was posted in Fall, Recipes, Uncategorized and tagged , . Bookmark the permalink.

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