Have you ever carved a pumpkin and then roasted the pumpkin seeds afterwards? Well if you haven’t then you have to star! We roast pumpkin seeds every year. It’s kind of a Halloween tradition in our house to carve the pumpkins and then roast the seeds afterwards. My mother did it with me when I was a kid and now I’m passing it along to my children. Well I’ve written by roasted pumpkin seed recipe below. It’s super easy and they’re tasty too. I just recently found out about the health benefits of pumpkins seeds and I was amazed. Pumpkin seeds are full of vitamins, iron and they help lower cholesterol and reduce inflammation too.
Ok the 1st thing you want to do is wash your seeds really well. (They’re kind of slimy after they come out of the pumpkin) After you wash them you can dump them on a couple of layers of paper towels. Now that you’ve drained the majority of the water off of the seeds it’s time to grease your pan with a heavy layer of olive oil. Use a pan with sides like this. Now dump your seeds into the olive oil covered pan and use a spatula to mix the seeds in the oil. Add sea salt and now bake on 400 degrees for 4 to 6 minutes – keep checking your oven – one’s they’re done they can burn really fast. If your oven wasn’t pre-heated you’ll need to cook them longer. They come out lightly browned but burnt. Enjoy!
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