Did you know that pumpkin seeds are incredibly healthy? They are terrific sources of heart healthy magnesium, zinc, which is not only great for your immune system but great for your skin, and fiber. I loved carving pumpkins as a kid (okay as an adult, too), but all too frequently we would toss the seeds into the garbage with the rest of the guts! I didn’t think that cleaning the seeds and roasting them would be worth all the effort when I could just go to the store and buy a bag. I was wrong. Yeah, they take a bit of work to clean and then time to roast but OMG. Delicious. They are now one of my favorite fall treats!
- Clean the seeds of any pumpkin guts! No orange on these babies!
- Boil for 10 minutes in salt water (1tsp salt). This extra step creates a crispy outer shell.
- Drain & dry. I use a paper towel to pat the seeds. They stick to the towel, but you can pick them up with your fingers
- Season ‘em. Spread seeds on baking sheet and drizzle with extra virgin olive oil. You can cheat here and use a spray as well. I think it gets the job done easier and you end up using less oil (unless you get trigger happy!). Sprinkle with sea salt .
- Roast ‘em. Place baking sheet in the oven at 300F for 15 minutes, then remove and shake/toss seeds and continue roasting for 10-15 more minutes. Be careful not to burn the seeds! They are done when they have a nice golden color!
Now if you want to try other yummy spices, complete the first two steps (boil, drain & dry). THEN roast at 300 for 15 minutes to dry them. Toss seeds with olive oil, sea salt and spices, then return to oven and roast for 15-20 additional minutes until crispy/golden.
- brown sugar, chipotle powder, ground cumin
- grated parmesan cheese
- cinnamon & sugar (do not add salt!)