Last week we covered How-To Make Homemade Pumpkin Puree so this week I wanted to show you guys what to do with the seeds you find inside those pumpkins
But don’t worry if you have no intention of whipping up fresh pumpkin puree this season because you could easily make these with the seeds from the inside of ANY pumpkin (yes! even those Jack-O’Laterns).
I personally love to snack on these as-is by the handful but they are also delicious on top of a salad or sprinkled over some pumpkin soup.
As for this post, I’ve got to keep it short because it’s nearly 11pm and I need to be up at 5:30am to get to the gym before the day starts.
In the meantime, what are some of YOUR favorite pumpkin recipes? Any family favorites out there?
How-To Roast Pumpkin Seeds
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes + chilling
Total Time: 25 minutes
- ½ cup pumpkin seeds
- 1 tsp. olive oil
- A fat pinch of kosher salt
Pre-heat oven to 400.
Rinse and DRY seeds thoroughly.
Toss pumpkin seeds with oil and salt. Spread the seeds out on a rimmed baking sheet and roast for 12-15 minutes or until golden brown and crunchy.
Cool and enjoy!!
Makes 4 servings (2 tbsp. each).
Calories: 102; Total Fat: 8.6g; Saturated Fat: 2.2g; Cholesterol: 0mg; Carbohydrate: 2g; Dietary Fiber: 1.5g; Sugars: 0g; Protein: 4.5g