Halloween is now over, but if you are anything like our family, we still have a few pumpkins left over that we didn't have a chance to carve - there was no way I was going to let them go to waste. I love love love roasted pumpkin seeds! I got out the knife and went to work extracting those slimy little seeds. I could not wait to roast my seeds the following day. After 40 minutes, the aroma of roasted pumpkin seeds filled our home.
Ingredients
- Pumpkin seeds
- Cooking spray or olive oil
- Salt, pepper, garlic powder, and Italian seasoning
Preparation
- Rinse pumpkin seeds. Remove all the pulp.
- Spread out on a cookie sheet to dry overnight.
- Preheat oven to 350 degrees Celsius.
- Coat seeds in non-stick cooking spray or olive oil, if you prefer.
- Sprinkle with salt, pepper, garlic powder, Italian seasoning and/or any other spice you prefer. Toss to coat.
- Bake for 25-35 minutes, checking and tossing every 10 minutes until golden brown.
- Cool pumpkin seeds. Place in airtight container at room temperature.
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| Coat seeds with cooking spray and seasoning. |
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| Spread on cookie sheet. |
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| Pumpkin seeds are ready when they turn golden brown. |
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| The finished product. Mason jars work great for storing seeds. |
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