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Roasted Pumpkin Seeds
My Dad would make pumpkin seeds for us every year. I would watch him as he sat by the kitchen table, carving the pumpkin and scooping out the seeds. It was a family tradition.
These are so easy to make and it only takes 10-12 minutes in the oven. They come out a light golden brown and ready to serve. Sometimes I would peel them and other times I would just eat them with the seed shell on. In my opinion, the seed shells from the smaller sugar pumpkins are not as thick and easier to eat, but I do prefer eating just the seeds.
Roasted Pumpkin Seeds
October 15, 2019
Ingredients
- 1/2 cup pumpkin seeds
- 1 teaspoon olive oil
- Kosher Salt
Directions
- Step 1 Scoop out the seeds from any pumpkin.
- Step 2 Place them in a colander.
- Step 3 Wash off any pumpkin flesh that may still be on the seeds.
- Step 4 Let dry or pat dry with a paper towel. They will stick to the paper towel, but they easily fall off into a bowl.
- Step 5 In a small bowl, toss the pumpkin seeds in the olive oil.
- Step 6 Evenly spread them on a baking sheet lined with either a silpat or parchment paper.
- Step 7 Sprinkle with kosher salt.
- Step 8 Bake at 350 degrees Fahrenheit for 10-12 minutes or until they lightly toasted. Watch closely so they do not burn.
Note: I use a sugar pumpkin for this.
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