October 26, 2020

Hey All!

Since it was the weekend before Halloween the family got together to carve our pumpkins. I usually save all of the seeds and because we have 3-4 pumpkins there tends to be plenty. I made the easiest roasted pumpkin seeds for a healthy, crunchy snack. If you're carving a Jack-O-Lantern, then don't waste the goodness inside, follow this easy step-by-step guide, and you'll be rewarded with a special treat!

Enjoy!
Marzee

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Roasted Pumpkin Seeds

INGREDIENTS:
3/4 cup raw pumpkin seeds
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika, optional
1/8 teaspoon black pepper

DIRECTIONS:
Preheat oven to 350 degrees F.

Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.

Transfer the roasted pumpkin seeds to a bowl to cool down.

YIELD: 12 servings
Categories: snacks
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MARZEE's CORNER

Pro Tips:

To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh.

Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.

Store in an airtight container for up to 2 weeks.