Don’t throw those pumpkin seeds out! Give them a good wash and dry then toast them in a warm oven to get a delicious seasonal and satisfying treat. They can be seasoned with just a dash of salt, a little maple syrup and a dash of cinnamon for a sweeter treat or a little oil and some smoked paprika or your favorite spices for something more savory. So many options. They are great as a snack, to throw in your morning cereal, granola, or on top of a smoothie, soup or salad.
Be sure to keep an eye on them when they are in the oven, they can burn quickly and as I found out the hard way, the inner seeds cook quicker than the outer seeds. Be sure to stir often and if they look done…take ’em out!
- While the pumpkin is roasting, wash off the pumpkin seeds and pat dry with a paper towel.
- Place the seeds on a lined baking sheet and pour a half teaspoon or so or coconut oil (or olive oil) over the seeds and massaging the oil into the seeds. Lightly season with fine sea salt, a dash of smoked paprika, garam masala or add a teaspoon of maple syrup instead of the oil, eliminate the salt and add a half teaspoon of cinnamon for a sweeter variety.
- Once the pumpkin has been removed from the oven, reduce the temperature down to 325F and place pumpkin seeds in the oven to toast for 15-20 minutes. Be sure to stir a few times to allow the seeds to toast evenly. These can burn easily so be sure to test a few in the last 5-7 minutes. You want the shell to be super crispy and easy to bite through. The inner seeds should not be brown.
- Remove from oven, let cool and enjoy!