A Girl & Her Food: Spicy roasted pumpkin seeds


Spicy roasted pumpkin seeds

I love Pumpkinpalooza! After carving your pumpkins for Halloween or cooking with pumpkin, don't throw out the seeds. I promise you, they are the best and a very healthy snack built into your pumpkin. Toast the seeds in the oven for a perfect fall treat! There are so many ways to flavor the seeds, my favorite is make 'em spicy! If you have a sweet tooth, use cinnamon and sugar as your seasoning. Yum-O! 


1 1/2 cup of pumpkin seeds 
(rinsed and cleaned from pumpkin membranes/pulp)
2 tablespoons olive oil 
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper


Preheat the oven to 350 degrees. Clean and rinse the seeds from pumpkin membrane and pulp. I am obsessed with my Dexas collapsible strainer, it saves so much room in the cabinet and drawer. It is super easy to clean and dishwasher safe.  

In a bowl, toss the seeds with olive oil and seasoning. Make sure to coat thoroughly and evenly. Spread the seeds on one even layer on a baking sheet. You can use a spit mat, parchment paper, or aluminum foil on a cookie sheet. Bake for about 30 minutes or until seeds are toasted golden. Enjoy! 

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