Posting this at absolutely the wrong time of the year, but it really got away from me over the holidays.
When you’re growing your beautiful fresh pumpkins, or carving up jack-o-lanterns, save those seeds! Plant some, roast some, don’t let them go to waste!
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Roasted Pumpkin Seeds
Oven roasted pumpkin seeds that are delicious no matter the season.
1craw pumpkin seedswashed and prepared (see instructions)
1½Tbspolive oil
¾tspsalt
½tspgarlic powder
½tsppaprika
¼tspblack pepper
Instructions
Prepare your pumpkin seeds
Wash pumpkin seeds in a colander to remove pulp and fibers. Thoroughly dry and set out on a towel to fully dry overnight. (Optional: Can be dried with a towel and prepared immediately, however you are at risk of steamed pumpkin seeds rather than roasted)
Roast your pumpkin seeds
Preheat oven to 350℉
In a small bowl combine pumpkin seeds, olive oil, and seasonings.
Spread out seeds evenly on a baking sheet that is lined with parchment paper.
Bake until the seeds are toasted and crunchy, about 10-15 minutes. Stir every 5 minutes for even roasting, and check for desired level of toasting with each stir by tasting a seed. Take care not to burn seeds.
