Roasted pumpkin seeds are one of my favorite seasonal snacks, and this recipe has been one of the more popular posts on my blog for a couple of years.
The process for crunchy, delicious pumpkin seeds is relatively simple and just requires some spice to give them added bite. If you are carving pumpkins, take the extra time to sort out the seeds, or you can open up and gut a pumpkin specifically to harvest the seeds. Make sure that the seeds are washed thoroughly in a colander and cleaned of any pumpkin innards before roasting them.
What You’ll Need:
2-3 pumpkin’s worth of seeds
3 tablespoons sea salt
1 tsp. ground black pepper
1/2 cup of olive oil
3 tsp. ground cayenne pepper (increase for a spicier batch)
Preheat oven to 375 degrees.
Ready for roasting
Mix all of the ingredients together in a large bowl, and then spread evenly onto a cookie sheet.
Bake for ten minutes, then remove and mix them up on the sheet, turning over as many as possible to ensure they do not become burnt on only one side. Return to the oven for an additional 6-7 minutes, then remove and let cool.
This recipe will make about three pint mason jar’s full of seeds – or fill one cookie sheet with seeds. You can increase or decrease the recipe depending on how many pumpkins you have, or the number of seeds you want.
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