Next time you carve a Jack-O-Lantern or cook a pumpkin for pie filling, save those seeds! Roasted pumpkin seeds are nutritious and delicious, great as a salad topping, and best of all, they’re easy to make.
Pumpkin Seed Nutrition
Pumpkin seeds are a good source of healthful oils, magnesium, and other nutrients that enhance heart health, bones, and other functions. And the fatty acids in pumpkin seeds contain a range of beneficial nutrients, such as sterols, squalene, and tocopherols.
Roasted Pumpkin Seeds
- 2 cups of raw pumpkin seeds straight from the pumpkin
- water for cleaning/soaking
- 1 tablespoon salt
- 1 tablespoon olive oil
- Directions:Preheat oven to 350º F. Remove any remaining pumpkin flesh off the seeds by rubbing them with your fingers while soaking them in a large bowl of water (don’t worry if you don’t get 100% of the flesh off). Dry the seeds on a paper towel. Remove towel and place the seeds in a bowl. Coat with olive oil and sprinkle with the salt. Spread the seeds on a cookie sheet and bake at 350º F for 30 minutes, or until they reach a light golden brown color, turning occasionally during cooking.That’s it! How easy is that? Once the seeds have cooled, you can store them in an airtight plastic container to save for later, though they’re so tasty right out of the oven, you might not have many left to store.For a yummy variation, try substituting salt with an equal measure of apple pie spice or pumpkin pie spice. Or for a more savory taste add black pepper, garlic powder, and paprika with the salt.