So over the weekend I carved a pumpkin for Halloween. While I was pulling out all of the icky guts there were SO many seeds. I decided to see if I could somehow cook them up. I looked online and ended up finding an amazing roasted pumpkin seed recipe that I want to share with you guys. It only uses three ingredients. It is super easy and was a huge success!
Here is the recipe:
Ingredients:
A Pumpkin of your choice
Salt (I used Pink Himalayan Salt from Trader Joes)
Olive Oil
Directions:
1. Preheat the oven to 300 degrees Fahrenheit
2. Scoop out all of the guts from your pumpkin. Then separate the seeds from the slimy pulp. This is definitely time consuming but is worth it in the end.
3. Next, put your seeds into a colander and rinse them until they are clean. Dry them off, but don't dry them off with a paper towel because they will stick! (I would suggest using a hand towel)
4. Now, to get the seeds crunchy you have to bake them. Put them in a pan greased with olive oil, mix them until they are fully coated, and then put them in the oven for 30 minutes. They should be looking like this before they go in the oven:
5. When the 30 minutes is up, toss the seeds and add more olive oil along
with enough salt for your liking. There is no specific amount.If you don't add enough then you can always add more after. Put the seeds back in for 20 minutes or until they are golden brown. (For me it took more like 40 minutes)
6. Let them cool and store them in a container! Enjoy!
Some other yummy toppings instead of salt would be:
Cinnamon & Sugar
Parmesan & Oregano
Brown Sugar & Chile Powder & Ground Cumin
- Katie at Delightful Lifestyle
