This Halloween when you are carving pumpkins, remember to save the best part – PUMPKIN SEEDS!

Not only are the seeds of a pumpkin a healthy snack, but roasted pumpkin seeds are also super tasty and an excellent source of magnesium, omega-3, and zinc and a great gluten-free snack!

HOW TO ROAST PUMPKIN SEEDS

Pumpkin seeds are delicious and are easy to roast at home. The benefit of roasting them yourself is that you’re in control of what goes on them so you don’t have to worry about harmful additives that you get with commercially roasted pumpkin seeds.

While most of us don’t relish the idea of digging the seeds out of an actual pumpkin, which you could totally do if that’s your thing, you can purchase raw pumpkin seeds at your local grocery store or order them online.

HERE IS A STEP BY STEP GUIDE ON HOW TO COOK PUMPKIN SEEDS AT HOME

(scroll down to the bottom of the post for a printable recipe)

Do you have to dry out pumpkin seeds before cooking them?

Yes! If you want to rinse the seeds underwater to get rid of all the pumpkin, just make sure you fully dry the seeds before you start.

INGREDIENTS:

• 3/4 -1 cup of raw pumpkin seeds
• 1 1/2 teaspoons olive oil
• Sea Salt
• Pepper
• Garlic powder
• Paprika (optional)

TOOLS:

• Mixing Bowl
• Spoon
• Baking Sheet
• Parchment Paper
• Oven

INSTRUCTIONS:

• Preheat oven to 350°F
• Line a baking sheet with parchment paper and set aside.
• Place pumpkins seeds in a bowl and pour enough olive oil over them to lightly coat them. Season them with salt and black pepper. Optionally, you can also add garlic powder and paprika if you like them spicy.
• Toss the seeds with a large spoon to make sure they all get coated with oil and seasonings.
• Spread the seeds evenly in a single layer on the prepared baking sheet.
• Roast the pumpkin seeds in the oven for approximately 15 to 30 minutes. Note: make sure and toss the seeds every 5 minutes so that they brown evenly and don’t burn.
• Seeds are done with they turn a golden brown color.
• Remove from the oven and from the baking sheet and cool on a plate or a clean baking sheet.
• Store roasted pumpkin seeds in an airtight container for up to 2 weeks.

You may also like this CREAM CHEESE PUMPKIN MUFFIN recipe:

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