Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
This recipe starts with raw pumpkin seeds extracted from a pumpkin or winter squash. The seeds are rinsed and laid out to dry thoroughly, ensuring they roast evenly. They’re then tossed with a small amount of extra-virgin olive oil and sea salt for light seasoning. The seeds are spread in a single layer on a parchment-lined baking sheet and roasted at 300°F for 35 to 45 minutes, stirring halfway through, until they reach a crisp, golden brown.
A finishing sprinkle of chili powder adds a mild spicy note, enhancing the roasted flavor without overpowering the natural nuttiness of the seeds. This preparation provides a crunchy texture and savory taste suited for snacking, salad toppings, or garnishing dishes during fall and winter seasons.
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon salt sea salt
- chili powder for sprinkling
Instructions
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.
User Reviews
Overall Rating
5
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