Open Arms of Minnesota

Tiny Tuesday Recipe – Roasted Pumpkin Seeds

We know many of you are busy thinking about what to cook, bake or make for Thanksgiving, so here’s a Tuesday recipe teaser from our very own Gwen Hill. Sign up for our newsletter – The Weekly Dish – to get a new recipe every week.

Roasted Pumpkin Seeds

by Gwenda Hill, Open Arms Registered Dietitian
The pumpkin seeds we roasted after carving pumpkins for Halloween

Photo by Brian Jackson via Flickr

There’s more to a pumpkin than just pie. Roasted seeds are a yummy bonus from the hard work of digging out the pumpkin guts.

Ingredients:

  • Pumpkin Seeds
  • Olive oil
  • Salt


Instructions:

  1. Preheat oven to 400.
  2. Pull all pumpkin seeds out of the pumpkin.
  3. Put into a strainer and clean under running water.
  4. Pour into a bowl.
  5. Add just enough oil to coat. Sprinkle with salt.
  6. Spread evenly on a cookie sheet.
  7. Bake for about 7-10 minutes, depending on the amount of seeds. Stir half way through cooking. Watch closely- they go from deliciously roasted brown to a dark brown burn in a matter of minutes.
  8. Remove from oven and allow to cool. Add additional salt to taste, if needed.
  9. Enjoy!

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