How to Roast Pumpkin Seeds (Plus Two Tasty Variations)
A Healthier Michigan
| 1 min read
An all-time classic Halloween tradition is carving a pumpkin into a jack-o'-lantern. But if you throw the pumpkin seeds away afterwards, you're doing yourself a huge disservice; those are the best part!
Roasted pumpkin seeds are the perfect fall snack. They're crispy, crunchy and packed with healthy fats, antioxidants and essential vitamins and minerals. Just a small handful of these super seeds contains about five grams of protein and dietary fiber, and nearly one third of an adults recommended intake of zinc.
How to roast pumpkin seeds
- Cut open a pumpkin
- Scoop out the seeds
- Rinse under cool water
- Dry completely
- Toss with canola oil
- Spread in a single layer
- Sprinkle with sea salt
- Bake at 325 degrees Fahrenheit for 25 minutes
- Store in an airtight container
- Enjoy anytime!
Roasted pumpkin seed variations
Want to liven up your pumpkin seed recipe? Instead of plain salt, try these variations:
- Barbecue pumpkin seeds: Sprinkle with coconut sugar, chili powder, garlic powder and onion powder.
- Nacho pumpkin seeds: Sprinkle with chili powder, garlic powder, nutritional yeast and onion powder.
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- How to Find Fresh Local Fish in Michigan
- Looking for Healthy Tailgating Food? Try a Taco Bar
Photo credit: A Healthier Michigan