Roasted Pumpkin Seeds

Carving pumpkins is a fun and festive fall tradition that many have enjoyed for years. Instead of throwing away the seeds from the pumpkin, reuse them and make a tasty snack instead! From our friends at Love and Lemons, these roasted pumpkin seeds are both delicious, easy to make, and are a great way to reuse your pumpkins this fall!

Roasted Pumpkin Seeds
INGREDIENTS

1 cup pumpkin seeds

½ teaspoon extra-virgin olive oil

¼ teaspoon sea salt

Chili Powder, for sprinkling

INSTRUCTIONS

Scoop out the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.

Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.

Toss with a few sprinkles of chili powder and serve.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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