Description
Roasted pumpkin seeds are a delicious healthy snack and a great way to use up all of the pumpkins if you’re carving it or making homemade pumpkin puree.
Ingredients
Scale
- seeds from 1 large or 2 small pumpkins
- 2 teaspoons extra virgin olive oil (or other healthy cooking fat)
- 1/2 teaspoon of salt
Instructions
- Preheat the oven to 400° F (204°C).
- Scoop the seeds out of the pumpkin. There will be some stringy bits and pumpkin flesh attached.
- Clean the seeds by putting them into a bowl of water; the seeds will float to the top to help you separate them from the pumpkin flesh. Dry the seeds n a clean towel or paper towel. Let them dry for 5-10 minutes, up to an hour. They may be a little slimy still and that’s ok.
- Toss the seeds with extra virgin olive oil and salt.
- Spread the pumpkin seeds on a baking sheet and bake for 15-18 minutes until lightly golden. Small seeds may only need 10 minutes, large seeds may need up to 20 minutes.
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Remove from the oven and let cool completely before storing in an airtight container. Seeds will keep at room temp, covered, up to 3 days, and another 10 days in the refrigerator.
Keywords: roast pumpkin seeds