OK, admit it. How many of you carve a pumpkin this time of year and toss all the guts in the trash? This time around, try saving the seeds to make roasted pumpkin seeds.
Saves on food waste
Slimy fun for the kids
Cheap, healthy, crunchy snack
You can season them simply with salt or get creative with garlic powder, paprika, pepper or maybe a sweet version with cinnamon sugar. What's not to love?
Fresh pumpkin seeds
salt to taste
Preheat oven to 325°F.
Wash pumpkin seeds in a colander to remove pulp and fibers. Thoroughly air dry (or place in oven on low heat, about 200°F for 5-1o minutes, stirring occasionally.
Evenly spread pumpkin seeds on a sheet pan, spray with EVOO spray and salt to taste (a little goes a long way). If you want to add other seasonings, now's your chance!
Bake until seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
Transfer roasted pumpkin seeds to a bowl to cool down and enjoy!