Every Halloween I always feel a mass amount of guilt for carving into a pumpkin and doing nothing productive or useful with it besides looking at it. Every year I vow to roast the seeds (at least) and this year with my son’s urging request we did it. This recipe to create roasted pumpkin seeds is the easiest of the easy and they were very tasty. Enjoy!
Pumpkin seeds taste a bit like sunflower seeds but are on the chewier side, I suggest them for children ages 3 and up (just because of the chew factor). Pumpkin seeds are a healthful, tasty little snack. The flat, oblong shaped seed is a good source of healthy nutritional benefits and a zap of plant-based protein with very little calories.
How To Make Roasted Pumpkin Seeds
Ingredients:
Pumpkin Seeds
Extra Virgin Olive Oil
Salt & Pepper
Cinnamon
Directions:
Carve your Pumpkin
Remove Seeds
Preheat Oven to 400 degrees
Wash the pumpkin seeds thoroughly, be sure to remove all pumpkin “guts” from the seeds. I used a colander.
Pat the seeds dry
Spread seeds evenly on baking sheet
Lightly drizzle extra virgin olive oil over the seeds
Season with fresh cracked black pepper and salt
Season with 1/4 teaspoon of cinnamon
Bake at 400 degrees for 10 minutes or until light golden brown
Let cool and eat!
1. Carve your pumpkin (that’s the fun part!)
2. Wash and Rinse the pumpkin seeds
3. Spread seeds out evenly on baking sheet. Season with fresh cracked black pepper, salt and cinnamon.
4. Cook seeds in 400 degree oven for 10 minutes or until golden brown
5. Let seeds cool
6. Put your roasted seeds in a fun dish and enjoy your healthy snack!
