Roasted pumpkin seeds

Halloween, Thanksgiving or just another fall day can be a great day to pick a pumpkin. After you pick your pumpkin, you should use the seeds to make a great snack. Pumpkin seeds are high in fiber, vitamins, minerals and anti-oxidants. Not only that, but they are a crunchy and delicious snack.

 

First, gather your ingredients:

1 1/2 cups pumpkin seeds

2 tablespoons melted butter (or olive oil)

Something spicy or sweet from our list below

 

Options for spicing it up:

Parmesan cheese and pepper

Kosher salt

Brown sugar, cinnamon and nutmeg

Cinnamon and maple syrup

Worchester sauce, tobasco sauce and paprika

Sugar and chili powder

 

Preheat oven to 350°F.

Scoop out the inside of your pumpkin, and separate seeds from pulp. If a little pulp stays on, it's not a big deal. This will add flavor.

Next, toss the seeds with the melted butter in a bowl until coated.

Add seasonings.

Now you are ready to bake. Spread the seeds in one even layer across a cookie sheet covered in aluminum foil.

Bake the seeds for 30 minutes or until the seeds are golden brown. Be sure to stir the seeds every few minutes so that they toast evenly.

Let cool and enjoy!

related topics: pumpkin, seeds, recipes, cooking

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