You know what’s great about roasting pumpkin seeds? Even if you’re carving your pumpkin and don’t want to cook it, you can still roast the seeds for a healthy snack! My pumpkin had just over a cup of seeds in it. And it’s super-duper easy!
- I rinsed the seeds off and took off any pumpkin fibers.
- I coated a pan with olive oil then spread the seeds out on it and sprinkled with salt and cracked pepper (I got the idea of olive oil and pepper from a comment on Money Saving Mom’s post).
- Then I tossed it all and put it in my oven at 300 degrees (I did it immediately after baking pumpkin muffins, so I only had to heat up the oven once).
- After about 25 minutes I took them out, ate a couple to make sure they were good…and they were! Then let them cool and kept them in a resealable bag. They were gone in less than 24 hours!
This post is shared at Tammy’s Recipes for Kitchen Tip Tuesdays.