Roasted Pumpkin Seeds: A Tasty Snack for Halloween
Which Pumpkins are the Best?
Big pumpkins actually have stronger tasting seeds than small sugar pumpkins, but you can use sugar pumpkins to cook a variety of dishes while you only use the big pumpkins for jack-o-lanterns. If you have a big pumpkin growing in your garden, now is the perfect time to cut it up! Add this as a Halloween Tradition! Eat some super yummy roasted pumpkin seeds while carving your pumpkin.
Mmmmm...
Cook Time
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: one cup
Ingredients
- 1 tbsp. each cumin, paprika, garlic, black pepper
- 1 cup pumpkin seeds
- 1/3 cup olive oil
Directions:
- After removing seeds, wash and soak them in water for half an hour to remove excess pumpkin, drain them and then spread out on a paper towel to dry.
- Once dry (this usually takes about a day, but they don’t have to be totally dry), combine olive oil with cumin, paprika, garlic salt and pepper in medium sized bowl. Add seeds and stir to coat.
- Spread seeds on baking sheet and bake in oven set at 250F for 30 minutes
Enjoy!
Once cool, eat this up handfuls at a time. If you don't want to add Cumin, there are other spices that blend well together for this. A very small amount of Chili powder, and Cayenne Pepper are great choices. After you make this once, you can decide if you like it with more spice or less.
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Just click here for nutrition facts
- Nutrition Facts and Analysis for Seeds, pumpkin and squash seeds, whole, roasted, without salt
Nutrition facts and Information for Seeds, pumpkin and squash seeds, whole, roasted, without salt
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