roasted pumpkin seeds

Name: Roasted Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) fresh pumpkin seeds; 1 tablespoon(s) butter; 2 tablespoon(s) salt; 2 tablespoon(s) garlic powder; 1 tablespoon(s) seasoning salt

15 Pinches

Vickie Parks

Renton, WA

Updated on Mar 22, 2015

This is a fairly standard recipe for basic oven-roasted pumpkin seeds, using the seeds from a freshly carved pumpkin. We enjoy these every fall.

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prep time 15 Min

cook time 15 Min

method Bake

yield 8-12 (about 2 cups roasted seeds)

Ingredients

2 cups fresh pumpkin seeds
1 tablespoon butter
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon seasoning salt

How To Make roasted pumpkin seeds

Step 1

Preheat oven to 350°F. Lightly coat a baking sheet with the butter; set aside.

Step 2

After carving a fresh pumpkin, remove seeds from the pumpkin pulp. Place the pumpkin seeds in a colander and rinse several times under cool running water until all stringy pulp is gone. Rinse seeds once more, and let the colander stand in sink (about 5-10 minutes) to let the water drain out.
Step 3

In a bowl combine salt, garlic powder and seasoning salt. Add seeds and toss until all seeds are well coated.
Step 4

Place the pumpkin seeds on the buttered baking sheet. Bake in a 350°F oven for about 15 minutes or until seeds are a light golden brown. Let cool completely before enjoying.
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