My husband was the one who introduced this roasted pumpkin seed recipe into our family. For me growing up, I don’t remember doing anything else with the pumpkin seeds of our pumpkins except throwing them out. When we got married 13 years ago, I had no idea you could actually eat the seeds and that they are actually really good for you. According to Live Strong, pumpkin seeds are packed with loads of vitamins and minerals like vitamin K, manganese, iron, protein, and magnesium.
One of the things I love about roasting pumpkin seeds is that this is a virtually free snack. This recipe takes something I used to throw away and creates a crunchy delight. The spices you might shake on them is worth pennies, the oil is the only significant expense, and even that is pennies when you are looking at two tablespoons.
This is a quick, easy, and versatile recipe. You can flavor according to your desire. Are you in the mood for sweet? Savory?
Roasted Pumpkin Seeds Recipe
- approximately 1 1/2 cups pumpkin seeds, or whatever is in your pumpkin
- 2 t olive oil or more if needed
- salt to taste
- For Sweet Pumpkin Seeds:
- cinnamon & organic sugar, to taste
- For Spicy Pumpkin Seeds:
- garlic powder, to taste
- black pepper, to taste
- cayenne pepper, to taste (start with a dash)
- chili powder, to taste
- Preheat oven to 350º F. **11/13 seed update below.
- Clean the pulp and strings off pumpkin seeds. I put the seeds in a colander to rinse them.
- Pat the seeds dry.
- Spread the seeds on an greased baking sheet in a single layer. You can use parchment paper or foil if desired.
- Drizzle olive oil and seasonings on the seeds, and stir to coat.
- Bake approximately 20-30 minutes or until golden brown, stirring every 7 minutes.
The Verdict: What a crunchy, yummy snack! This is a great substitute when you have a crunchy craving.