Roated Pumpkin Seeds

Don’t waste the seeds from pumpkin, let’s make a tasty and healthy snack in a few simple steps.

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Prep Time 10

Cook Time 30

Total Time 40

Course Snack

Servings 1 cup

Ingredients

1 cup pumpkin seeds from 1 lartge carving pumpkine
1 tbsp Avocado oil (1 tbsp per 1 cup seeds)
1 healthy pinch turmeric, curry powder, and cinnamon (or garlic powder, paprika, salt & black pepprt)

Instructions

Preheat oven to 325 degree F (162C) and line a baking sheet with parchment paper.
Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin.
Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
Arrange washed and dried pumpkin seeds on baking sheet and drizzle with oil.
Add seasonings and toss to thoroughly coat.
Bake for 20-30 minutes or until crisp and light golden brown.
Let cook completely before transferring to a sealed container, such as mason jar.
Keep at room temperature for 1 week or more, or in freezer up to 1 month.

Notes

1. Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks.

2. The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.[br]3. 1 serving = 1 tablespoon pumpkin seeds

Halloween isn’t the only time to roast pumpkin seeds. They are so tasty, you can do it throughout Fall and Winter. You can even roast the seeds of other hearty squashes – butternut or spaghetti squash. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.