It’s that time of the year again…time for roasted pumpkin seeds! And really who doesn’t love pumpkin seeds? Here’s a great roasted pumpkin seed that’s so easy your kiddos can do it themselves!



Step 1: Head to the pumpkin patch and pick out some sweet pumpkins! Next seed your pumpkin. I usually cut off the top of the pumpkin, then we use a spoon to scoop out all of the gooey insides.



Step 2: Find a willing participant to pick out all of the seeds from the orange stringy pulp.



Then finish cleaning them off by rinsing them in a colander under cold water. Shake them dry just to remove the excess water.



Step 3: Preheat your oven to 300 °F. Spread seeds in a single layer on an oiled baking sheet and roast them for 30 minutes to finish drying the seeds out.




Step 4: Toss seeds lightly in olive oil and salt, then bake them for another 20 minutes or until they’re golden and crispy.



Step 5: Enjoy!




Feel like getting a little crazy with your seeds? Try out these tasty variations:

Sweet Seeds: Toss with cinnamon and sugar (skip the salt in step 4).

Indian Seeds: Toss with garam masala.

Spanish Seeds: Toss with smoked paprika.

Italian Seeds: Toss with parmesan and dried oregano.

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