Earlier we roasted and pureed our pumpkin, but let’s not forget about the delicious seeds. Even if you are not turning your pumpkin into puree, but carving a festive jack-o-lantern, this recipe is a great reason to save the seeds.
Ingredients:
- pumpkin seeds from one small pumpkin
- 2 T olive oil (I like to use olive oil spray for an even coat)
- 1 tsp pink himalayan salt
- ½ T garlic powder
After you have removed all the pulp and seeds from your pumpkin, use a colander to rinse your seeds and pull out all the pulp.
Next, spread the rinsed seeds onto a baking sheet, and let dry for a few hours or overnight. Remember, they are quite sticky, so don’t use a paper towel to dry them off… unfortunately, I speak from experience there.
When they have dried, preheat the oven to 250O F. Evenly coat your seeds with olive oil (again, I like to simply spray them with olive oil, but if not, simply drizzle olive oil over the pan and use your fingers to rub the oil into the seeds). Next, sprinkle the salt and garlic powder atop the seeds.
Place in the oven for about 45 minutes, until they are lightly golden brown. Remove from the oven, let cool for a few minutes, then let the snacking begin!
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