Roasted Pumpkin Seeds
Don't throw away those seeds from the inside of your Halloween pumpkins, roast them! They are a delicious snack on their own, but also taste fantastic sprinkled over your salads and pasta dishes. I love them with this seasoning combination, but feel free to experiment. Try salt and Parmesan cheese, or how about maple syrup and salt? Yum.
Equipment
- Sheet Pan
Ingredients
- seeds from one pumpkin
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or to taste
Instructions
- Scrape the seeds out of one medium sized pumpkin, separate from the guts and gooey stuff (which you can discard), and rinse the seeds well in a colander. Pour the seeds onto a clean dishtowel and rub dry.
- Preheat oven to 300 degrees. Place seeds on a large, rimmed baking sheet and toss with the olive oil. Sprinkle evenly with the salt, paprika and cayenne pepper.
- Roast seeds for 30 minutes, stirring every 10 minutes, or until lightly golden brown and crunchy. Store in an air-tight container.
Nutrition
Serving: 1portionCalories: 32kcalCarbohydrates: 0.1gProtein: 0.03gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 291mgPotassium: 5mgFiber: 0.1gSugar: 0.03gVitamin A: 114IUVitamin C: 0.1mgCalcium: 1mgIron: 0.1mg
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