Roasted pumpkin seeds are a cinch to make and a great snack to munch on in the fall when pumpkins are in season. Use the seeds from pie pumpkins, not carving pumpkins, as they are smaller and softer. Pumpkin seeds are not only a satisfyingly salty and crunchy snack, they are also high in antioxidants and fiber.
Thank you for reading this post, don't forget to subscribe!To make, scoop seeds from your pie pumpkin and rinse them under cold water. Add the seeds to a pot of salted boiling water and boil for 15 minutes until soft and plump. Drain seeds and place on a baking sheet lined with parchment paper. Add one teaspoon of olive oil along with ½ teaspoon of salt to the pumpkin seeds and mix with your hands to make sure all seeds are coated. Roast at 400 deg F for 8 minutes or until golden. Store seeds in a mason jar. These will easily keep well for one week.
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