• Payton Pinsky

Savory Roasted Pumpkin Seeds


It's pumpkin carving season, and what better way to get the most enjoyment from your pumpkin than roasting up the seeds? Not only are pumpkin seeds full of protein and nutrients- they taste amazing and are a perfect snack! We grabbed the biggest pumpkins we could find, cut them open, cleaned off the guts and seasoned up the seeds. Let's get cooking!


Ingredients (For seeds from 2 pumpkins):

Seeds from 2 pumpkins

2-3 Tbs Olive Oil

2 Tsp Onion Powder

2 Tsp Cayenne Powder

2 Tsp Garlic Powder

Salt and Pepper to taste


  1. Pre-heat oven to 300 Degrees F and grease a baking tray.

  2. Cut open your pumpkin and scoop the seeds into a strainer. Rinse the seeds under warm water to help loosen them from the guts. Place them in a towel to pat them dry and help remove any last pieces of pumpkin stuck to them.

  3. In a mixing bowl, add in your pumpkin seeds, oil, and seasoning. Oil and seasoning amounts will vary depending on how many seeds you have. Toss to coat.

  4. Line your seeds on your baking tray. Bake for 20 minutes, toss, and bake for 20 more minutes. Depending on how many seeds you have, they may be done at this point. For us, we tossed them again and popped them in for another 10-15 minutes until slightly golden and crunchy. Enjoy!!




 

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