October 24, 2024
7 Comments
October 24, 2024
7 Comments
Fall is here, and with it comes the joy of pumpkins. These roasted pumpkin seeds are the perfect way to celebrate the season and enjoy the simple pleasures that come with it.
As soon as I see pumpkins at farm stands, Trader Joe’s, or my local supermarket, I can’t help but feel excited. The sight of them makes me want to give them a big hug (before I purchase them, of course).
While this roasted pumpkin seeds recipe pairs well with my roasted sugar pumpkin recipe, you don’t need a specific type of pumpkin to make delicious seeds. Any pumpkin will do!
Working with the insides of a pumpkin may feel a bit gross, like your hands are covered in worm guts, but it’s worth it for the tasty seeds you’ll get in the end.
While carving your pumpkin, use a bowl to collect the seeds and stringy parts. Don’t throw this mixture away – have your kids pick out the seeds. You don’t need to remove all the goop off the seeds before roasting – just the big chunks. The strings of pumpkin add flavor and texture to the seeds.
Before roasting, your seeds might look like this:
Pumpkin seeds are not only nutritious but also easy to cook. The best part about roasting them is that you can customize the flavor to your liking.
For a sweet taste, follow the recipe below. Or add some cayenne for a spicy and salty snack. Experiment with different spices like pumpkin spice, pepper, or curry powder. Start with 1/2 teaspoon per cup of seeds to avoid overwhelming them.
Have you roasted pumpkin seeds before? How do you like to flavor them?
Roasted Pumpkin Seeds Recipe
Makes 1 cup
Prep time: 10 min
Cook time: 20 min
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Ingredients
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
Instructions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Nutrition Facts
One 1/4 cup:
163 calories,
13.2 g fat,
2.3 g saturated fat,
4.5 g carbohydrates,
0.5 g sugar,
9.5 g protein,
3.8 g fiber,
114 mg sodium, 5 Green, 5 Blue, 5 Purple WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
