Roasted Pumpkin Seeds

Carving pumpkins can be quite the laborious task. Rather than let all that scooping go to waste, enjoy the fruits, or in this case, seeds of your labor! When I was younger, my mum would always roast the seeds from our pumpkins for a delicious salty snack. Since then anytime I carve pumpkins, I make it a point to set aside the innards, so I can yield the seeds for roasting. I prefer a simple slightly buttered and salted flavor; however you can roast these seeds with cinnamon sugar or even cajun for a sweet or spicy taste.    

2 cups pumpkin seeds 
1-2 teaspoons of butter (I use unsalted)
1 teaspoon salt (you can always add more salt after!)

1. Carve your pumpkin and have fun! Set aside the guts and seeds in a bowl. Pull clumps of the seeds and place in a colander. Separate from the guts and rinse the seeds. Place on a paper towel lined tray and pat dry.
2. Mix and melt the butter and salt together. Place the seeds in and coat. Lay the seeds on an aluminum foil lined tray with little overlapping of seeds.
3. Roast in the oven at 350 degrees F for around 30 minutes or until golden brown. 15 minutes in, flip the seeds and mix them around to prevent burning. Be sure to check throughout to avoid overcooking.

These are sure to be a fall snack everyone will be grabbing for. Enjoy!


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