I know that one of my favorite parts of the fall season are the roasted pumpkin seeds. It makes all of the work carving and scooping out the pumpkin insides worth it after you’ve roasted up a batch of these!
No matter which flavor variation you choose it’s all very simple, just a little mixing up of the seasonings and placing them in the oven and in no time you have a yummy snack.
And did you know that pumpkin seeds contain zinc, protein and antioxidants? Those tiny little seeds are packed with nutrition, making them not just delicious, but also good for you!
1 1/2 cups raw pumpkin seeds
3 teaspoons melted butter
1 teaspoon salt
Preheat oven to 325 degrees Fahrenheit.
Rinse the seeds to remove the pumpkin and pat them dry with a towel.
Toss seeds in a bowl with the melted butter and salt, then spread the seeds evenly on a baking sheet and bake for about 20 minutes or until golden brown, stirring and flipping them occasionally.
- 1 1/2 cups raw pumpkin seeds
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 1/2 teaspoons cinnamon
Heat oven to 325 degrees Fahrenheit.
Toss seeds in a bowl with the butter, sugar and cinnamon. Spread on lightly greased cookie sheet in single layer.
Bake about 20 minutes, stirring occasionally.
Those are just two of the most basic pumpkin seed recipes to get you started. Once you try one of these, though, you’ll be hooked and can easily find dozens of different flavor variations.
Let me know if you have a favorite recipe for pumpkin seeds that you’d like to share!
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