Roasted Pumpkin Seeds

Do you still have pumpkin seeds around?

Is this too late?

Either way, you should find some. Scoop out your pumpkin pie pumpkins for Thanksgiving and give those seeds a little roast!

We had a big carving party and the best part was that I kept all the seeds, thoroughly rinsed them, laid them out to dry overnight and roasted the seeds five different ways!



1. Traditional Salted: tossed with a drizzle of EVOO (extra-virgin olive oil) and heavily salted.

2. Italian: tossed with a drizzle of EVOO and a sprinkling of Italian Seasoning.

3. Spicy (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter, a dash of cayenne pepper, 1/4 tsp. chili powder and a dash of salt.

4. Mexican (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter and 1/4 tsp. cumin.

5. Sweet (for 2 c. seeds): tossed with 2 tbsp, melted butter, 1 tbsp. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. allspice.

After coating the seeds with your desired flavor, roast on a foil-lined baking sheet at 250 degrees for 1 hour and 15 minutes or until slightly brown!

The sweet was, of course, my favorite. Cinnamon, butter and sugar always wins in my book.



These are a great snack by themselves or throw them in a trail mix, homemade granola, on top of a salad, crushed in a food processor and used as breading on chicken...the possibilities are endless!

Enjoy!
Laura

P.S. Read here for all the health benefits of pumpkin seeds! Not to mention that roasting your own is a lot more affordable than buying them at the store!