Who doesn't love roasted pumpkin seeds. They are a throw back to childhood — absolutely delicious and quite simple to make. Pumpkin seeds are little powerhouses of magnesium, manganese, copper, protein and zinc. The nutritional benefits are greatest in raw pumpkin seeds, but toasted they still retain their high fiber content and are a healthy source of omega-3 fats.
Course Entree, Side Dish
Keyword olive oil, pumpkin seeds, salt
Pumpkin or Winter Squash seedscleaned and rinsed
1tbspgood quality olive oil for every cup of seeds
1/2tspkosher salt for every cup of seeds
Optional - 1/4 tsp of any of the following - chili powdercayenne pepper, cumin, cinnamon & 1/4 tsp sugar. Toss with seeds during the oil and salt step.
Preheat oven to 325
Boil the seeds for 10 minutes in a medium saucepan of boiling water with 1 tsp of salt. Drain well. Not only will this make your seeds more digestible, it will help the outer shell to crisp-up during the baking process. If you simply cant wait, you can skip this step and take the cleaned and dried seeds right to roasting. Still yummy, just not as consistent.
Place dried seeds in a bowl with 1 tablespoon of oil for every cup of seeds you have. Massage seeds with oil and add 1/2 tsp of salt per cup to the mix. Coat well. Add 1/4 tsp each of selected spices and sugar if you want to flavor your seeds.
Place seeds in a single layer on a cookie sheet lined with parchment or a non-stick baking mat.
Bake in pre-heated 350 oven for 20 minutes. Stir and turn seeds. Return to oven and bake for 10 -30 more minutes.
Remove from oven and taste. Seeds should be evenly browned and golden inside. Add more salt if needed.