Roasted Pumpkin Seeds
By
Vickie Parks
@Northwestgal
9
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 votes
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
How to Make Roasted Pumpkin Seeds
- 1Preheat oven to 350°F. Lightly coat a baking sheet with the butter; set aside.
- 2After 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.
- 3In a bowl combine salt, garlic powder and seasoning salt. Add seeds and toss until all seeds are well coated.
- 4Place 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.
About Roasted Pumpkin Seeds
Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
