Nothing says fall better than roasted pumpkin seeds! I generally buy raw pumpkin seeds year round, no salt added, at my local grocery store. You can usually find these in the bulk bin section or in the health food isles. This is a great seeds to have on hand to add a little crunch to any meal or to make a great and nutritious peanut butter alternative.
Of course you can always use the seeds after cleaning out a fresh pumpkin however a little additional preparation will be needed. So how do you prepare the seeds?
Start by placing the seeds in a strainer and rinse with water to remove the pumpkin guts then setting the seeds out to dry, for faster results you can place the seeds in the oven at 120 to 200 for approximately 5 -10 minutes. Once they feel dry remove to prepare to seeds with seasoning.
So why are these seeds so great? This is actually a quite nutritious seed even containing the mineral zinc! Also including other wonderful nutrient’s such as; vitamin E, B6, magnesium, iron, potassium, dietary fiber, protein. Just make sure to eat this delicious and nutritious snack in moderation as the seeds are high in fat, however mainly good fats.
Pre-heat oven to 400
Line a baking sheet with foil and evenly spread the seeds.
Using a oil spritzer (like the Misto - cheaper than buying sprays and you control the ingredients) lightly coat the seeds with an oil of your choice. Next evenly dust the seeds with raw sugar and season.
Next gently toss the seeds to evenly coat with the seasonings and spread the seeds around and place into the oven.
Bake the seeds for approx. 10-12 minutes until lightly golden brown. They don't take a long time to cook so make sure to stay close by to prevent burning.
Remove the seeds and allow to cool for approx. 5 minutes then enjoy this delicious fall recipe! Want to try another recipe with this squash seed? Try this nut free trail mix or this delicious cookie recipe!