Roasted Pumpkin Seeds

Name: Roasted Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-12 (about 2 cups roasted seeds)
Cuisine: American
Ingredients: 2 c fresh pumpkin seeds; 1 Tbsp butter; 2 Tbsp salt; 2 Tbsp garlic powder; 1 Tbsp seasoning salt

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By Vickie Parks
@Northwestgal

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.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8-12 (about 2 cups roasted seeds)

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 c

fresh pumpkin seeds
1 Tbsp

butter
2 Tbsp

salt
2 Tbsp

garlic powder
1 Tbsp

seasoning salt
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How to Make Roasted Pumpkin Seeds

Step-by-Step

Preheat oven to 350°F. Lightly coat a baking sheet with the butter; set aside.
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.
In a bowl combine salt, garlic powder and seasoning salt. Add seeds and toss until all seeds are well coated.
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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