Toasted Pumpkin Seeds

You’ve successfully roasted a pumpkin or astounded yourself with artistic prowess to carve the best pumpkin on your street, now you have a giant blob of goop with magic seeds hiding within.

Do you…
A) toss them
B) eagerly search for the treasure and make some magic happen

If you chose B then you are wise indeed. Pumpkin seeds are delicious and when cleaned properly will reward you with a fresh harvest of your very own pumpkins. You may never have to buy a pumpkin again if you follow my instructions to immediately go plant a pumpkin patch. Seriously.

But, if the effort is too much, or space too small for you to be a proud pumpkin patch owner, then at least put the seeds to good use and eat them.

Prep Time: 10 min + | Bake Time: 20 min
What You Need:

Freshly cleaned seeds from your pumpkin
Desired Spices
Natural Cooking Spray – I love using Coconut Oil spray

What You Do:
1. Remove seeds from the pumpkin pulp. This is the longest and most time-consuming part
2. Rinse the seeds, discarding any remaining pulp from them
3. Dry them well and season with your favorite spices (I used garlic salt and cracked pepper)
4. Lightly spray your baking sheet and evenly layer the seeds on it
5. Pop the sheet into the oven and let them roast, turning them every 5 min to ensure they do not get too brown
6. Cool and store in an air-tight container or munch away

Stuck for what to spice it with?
Are you thinking savory…try rosemary/garlic, cayenne, curry powder, or nutritional yeast for a cheesy flavor
Are you thinking sweet…try cinnamon/sugar, pumpkin pie spice, honey, or dark cocoa powder

For all the farmers out there! Save a few seeds before you bake them and leave them on a paper towel to dry overnight, then pick a spot in your garden and plant your seeds. Soon, you will have your very own pumpkin patch.


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