Toasted Pumpkin Seeds
This appetizer is incredibly easy to make. I recommend using large pumpkins instead of the smaller pumpkin-pie pumpkins. Make sure you have a good knife to open the pumpkin.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 4
appetizer
vegetarian
pumpkin
american
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- seasoning
- 1 olive oil
- 1 pumpkin
- Carbohydrate 57.698375 g
- Cholesterol 0 mg
- Fat 7.93615 g
- Fiber 5.00075001430511 g
- Protein 8.948875 g
- Saturated Fat 1.44079675 g
- Serving Size 1 1 Serving (881g)
- Sodium 27.7915 mg
- Sugar 52.6976249856949 g
- Trans Fat 0.496391250000001 g
- Calories 292 calories
I love the smell of fall. It's a time for pumpkin carving, hayrides, and apple cider. And what better way to enjoy the season than with a warm and crunchy snack? One of my favorites is toasted pumpkin seeds. They're easy to make and incredibly delicious.
The next time you carve a pumpkin, don't throw away the seeds! Rinse them off and toss them with your favorite seasonings. I like to use a "Hot & Smokey Rotisserie" seasoning, but you can use whatever you like. Then, spread them out on a baking sheet and roast them at 350 degrees for about 15 minutes. Once they're golden brown and crispy, they're ready to enjoy! You can serve them warm or cold, and they're perfect for snacking or adding to salads or soups.
Step-by-step
- Once you have the top off, simply scoop out the pulp and sift through the seeds.
- Give the seeds a quick rinse and lay them out on a sheet tray.
- I seasoned mine with a "Hot & Smokey Rotisserie" seasoning and a touch of olive oil.
- Roast at 350 degrees for about 15 minutes.
- Serve them warm to your friends while you carve up the pumpkin.
