Easy Fall Recipe: Roasted Pumpkin Seeds

It’s pumpkin carving season, and anyone who has carved a pumpkin knows there are a bunch of seeds left over. Don’t throw them away – roasted pumpkin seeds are a delicious, healthy snack that are so easy to make it’d be foolish not to. To make pumpkin seeds, you need the following:

  • 1 cup pumpkin seeds (or however many your pumpkin yielded)
  • Salt
  • Olive Oil
  • Garlic Powder (optional)

When you pull the insides of your pumpkin out, seperate the seeds and rinse them with warm water. Preheat your over to 300 degrees.

In a small bowl mix your seeds with olive oil, salt and garlic powder (to taste) until oil evenly coats each seet. Place on a baking pan and bake for 30 to 45 minutes. Check every 15 minutes to turn the seeds over and make sure none of them are burning.

After cooking, wait for the seeds to cool and enjoy! You can store them in an airtight container for 3 months and up to a year in the fridge.

Check out the pumpkin seeds I made below. They were delicious!

Are you a fan of pumpkin seeds?

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