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Roasted Pumpkin Seeds {Cook}

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My absolute favorite thing about carving pumpkins in the fall is making homemade pumpkin seeds.  I buy pumpkins – not to carve jack-o-lanterns – but to carve out these seeds!  Sure, you can buy pumpkin seeds in the store, but they’re totally not the same.  These are much less salty, and have a much better, fresh- roasted taste.  I eat them whole (yup, shells and all…..not sure if you’re supposed to, but I’ve survived this long!!), and a batch from one or two pumpkins barely lasts a day.  Super easy recipe (if you can even call it that) here:

  • Preheat oven to 350 degrees
  • Cut open a large pumpkin and scoop out the seeds into a colander
  • Rinse well, getting all that pumpkin goop off
  • Transfer to a bowl and mix with about a tablespoon of olive oil
  • Spread out onto a cookie sheet (the seeds should be in a single layer)
  • Sprinkle salt (to taste)
  • Roast at for about 15-20 minutes, until golden brown


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