Roasting Pumpkin Seeds

One of my favorite fall treats is roasted pumpkin seeds. We have several large pumpkins this year, so that means we’ll have plenty of seeds. Pumpkin seeds are simple to roast.

Once you’ve dug them out of the pumpkin, rinse them under water and pick out the pumpkin pulp.

Lay them out on a paper towel to dry, toss them lightly with canola oil, or spray them with no stick cooking spray. Place them in a single layer on a cookie sheet. Sprinkle them with salt, or seasoning to taste (or leave them plain). Bake at 325` for about 20-25 minutes, or until the seeds are toasted. About half way through the cooking time stir the seeds, to help them cook evenly.

When the seeds are done roasting, let them cool and store them in air tight containers.

Roasted pumpkin seeds are wonderful to just pop in your mouth for a mid-afternoon snack. They’re also great in salads, baked goods, trail mix, and healthy snack mixes.

Pumpkin seeds are very healthy, and loaded with vitamins. Enjoy!

Image via Stockxpert.com