By Katie Goodman
After you’ve made homemade pumpkin puree or carved your pumpkins for Halloween, don’t throw the seeds away! They make a great snack when you roast them. Roasting pumpkin seeds is really simple, just watch and see.
Ingredients & Materials
1 1/2 cups pumpkin seeds
2 teaspoons butter, melted
2 teaspoons olive or canola oil
Salt, to taste
Cumin, to taste
Paper towel
Foil
Oven
Baking sheet
Wooden spoon
Directions
Step 1: Rinse all the excess pumpkin flesh and gunk off of the seeds.
Step 2: Lay the seeds out on a paper towel to dry. (This can be done days in advance. If you’re preparing your seeds earlier than you need, just place the completely dry seeds in an airtight container or resealable bag.)
Step 3: Meanwhile, line a baking sheet with foil and preheat the oven to 350 degrees F.
Step 4: Combine the melted butter and olive oil. Spread the seeds on the lined baking sheet. Drizzle with the oil and butter mixture and toss to coat.
Step 5: Redistribute the seeds so they are spaced out across the pan.
Step 6: Season to taste with salt, and if desired, another spice (such as cumin or cinnamon).
Step 7: Roast at 350 degrees F for 20-30 minutes, stirring to toss the seeds halfway through.
Step 8: Remove and cool until you are able to handle the seeds. Eat and enjoy!
Pumpkin seeds are great eaten alone as a snack, but they also serve as a great garnish or topping for a variety of dishes – from desserts to salads.
More:
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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