The Only Roasted Pumpkin Seeds Recipe You’ll Ever Need
Don't throw out those pumpkin seeds after you and the kids carve your pumpkins! Do something with them!
My family and I carved pumpkins over the weekend and I was left wondering what to do with the pumpkin seeds. Now, I'm not one for gardening (I think I pulled one too many weeds from the garden as a child). So needless to say, I wasn't going to dry the seeds to plant in next year's garden.
I had heard about people making roasted pumpkin seeds, so I turned to my BFF.... the Internet. Anything you need to know is at your finger-tips. I found a recipe for roasted pumpkin seeds from food.com. It's as follows:
Ingredients:
- 1 1/2 cups pumpkin seeds
- 2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
- salt
- garlic powder (optional)
- cayenne pepper (optional)
- seasoning salt (optional)
- Cajun seasoning (optional)
Directions:
- Preheat oven to 300 degrees F.
- While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
I chose to use lots of cayenne pepper (I like it salty!) and garlic powder on my roasted pumpkin seeds along with a little olive oil. I have to say, this is one of the easiest things I have ever made! Hope you like it!