Roasting Pumpkin Seeds

Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds are delicious toasted and salted, but they're even better flavored with sweet and savory spices.


How to Roast Pumpkin Seeds
1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
4. Let cool and store in an air-tight container.



Spiced Pumpkin Seeds
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS
1. heat oven to 275 degrees F (135 degrees C).
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.

I never cared much for pumpkin seeds, but the spiced seeds sound pretty good

Dang...I'm going to buy a punkin. It's that time of year.

we do ours the same way but

we coat them with olive oil
them put sea salt on them they seem to turn out a little better than table salt and plain ole vegetable oil

try some each way and see for your self

will try