Roasted Pumpkin Seeds

After successfully carving our pumpkins for Halloween, we are now the proud owners of pumpkin seeds. (and two super cute minion pumpkins)

Next step, roast the seeds for a healthy snack.  

Pumpkin seeds are rich in protein, fiber, and minerals.  So go ahead season them up however you choose (my favourite is cinnamon-sugar and BBQ) and eat up!   

Roasted Pumpkin Seeds

Preheat oven to 300F.  

Using a spoon, scrape the pulp and seeds out of the pumpkin into a bowl.

Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry.

Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add Flavour:

Toss the seeds with olive oil, salt, and choice of spices (see below).  Return to oven and continue baking until crisp and golden, about 20 minutes more.

Sweet:  Toss with cinnamon and sugar, omitting the salt

Indian:  Toss with garam masala; mix with currants after roasting

Spanish: Toss with smoked paprika; mix with slivered almonds after roasting

Italian: Toss with grated parmesan and dried oregano

BBQ:  Toss with brown sugar, chipotle chile powder and ground cumin

Courtesy Food Network Magazine - Oct 2011