Roasted Pumpkin Seeds
Use the seeds of any winter squash to make a savory, crunchy snack. Use seeds from cushaw squash, acorn squash, butternut squash, pumpkins, or any other winter squash you’d like.
Servings: 4
Calories: 55kcal
Equipment
Ingredients
- 1 cup water
- ½ cup unshelled pumpkin seeds (or other winter squash, rinsed)
- 1 tsp salt
- 1 tsp olive oil
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp paprika
Instructions
- Preheat the oven to 325°F.
- In a small saucepan, bring the water to a boil.
- Add the ½ cup of seeds and the 1 teaspoon of sea salt.
- Simmer for 10 minutes in the salted water, stirring occasionally. This makes the seeds easier to digest.
- Using a colander, remove the clean seeds from the water, pour them onto a clean kitchen towel, and pat dry.
- Spread the dry pumpkin seeds into a single layer on a baking sheet. You can use parchment paper if desired for even easier cleanup.
- Drizzle the pumpkin seeds with olive oil and sprinkle with ¼teaspoon salt, garlic powder, and paprika.
- Stir to coat.
- Bake in the preheated oven for 30 minutes until golden brown and crispy, stirring every 10 minutes.
- Allow the seeds to cool slightly and enjoy.
Notes
- You could substitute any combination of seasonings here. Cayenne, chili powder, cumin, or curry powder are all yummy options. Be adventurous!
- Store in an airtight container at room temperature.
Nutrition
Serving: 2TBSP | Calories: 55kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 730mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 63IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg