Toasted Pumpkin Seeds are a quick and healthy snack.
It’s fall y’all. The leaves are changing, the air is crisping up, and pumpkins are at every corner around here. If you’re getting ready to carve pumpkins, be sure to save those pumpkin seeds for Toasted Pumpkin Seeds. With a few seasonings and a visit to the oven, you can have a tasty and healthy snack at your fingertips. Did you know that pumpkin seeds, as well as hard squash seeds or kernels, are a good source of Protein, Magnesium, Zinc, Vitamin E and Vitamin B-complex, among other helpful vitamins and minerals?
Once the innards are scraped from the pumpkin or squash, remove the seeds from the squishy, stringy stuff, rinse and spread out to dry. Toss seeds with you favorite seasoning combo. Then spread out on a baking sheet and bake until toasted.
I used a spicy combo with some olive oil, but a sweet mix, like cinnamon, sugar, and butter would be pretty alright too. And don’t hesitate to adjust amounts to your liking. The recipe below is just a guideline. Be creative! Make it yours! Be sure to keep watch while baking to avoid burning as all ovens vary in cook times.
Toasted Pumpkin Seeds would be a great snack option for movie night, or to pack for that next football game. They’ll disappear quick, so make sure you have another pumpkin or two on hand.
Happy snacking y’all!
- 1 cup pumpkin seeds, rinsed and dry
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
- ½ ounce olive oil
- Preheat oven to 375°F.
- In a bowl combine all ingredients until seed are coated well.
- Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.