The smell of pumpkin seeds remind me of my times with grandma. Every year she grew lots of pumpkins to feed pigs on her small farm, at home. Before she would butcher pumpkins, my cousin and I would go through pumpkins, picking seeds out. She had that old fashioned pizza oven at home and would put sheets of pumpkin seeds to roast.
Often times she made “kasha” with pumpkins. That recipe is coming up soon!
Optional: Before placing the seeds on a baking sheet, you can add flavors to it, such as salt, cinnamon, nutmeg, etc.. I like it the way I use to eat these in childhood.
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Recipe
These roasted pumpkin seeds are golden brown, crunchy, and wholesome. A perfectly healthy snack!
Ingredients
- 1 cup pumpkin seeds
Instructions
- Preheat the oven to 300°F. Slice the pumpkin in half. Using your hands, remove the seeds from as much of the pulp as possible. Layer the seeds on a baking sheet lined with parchment paper. Roast the seeds for about 15 minutes, or until they turn golden brown.
- Lower the heat of the oven to 200°F and keep the door of the oven ajar (this allows the steamy air to escape and helps crisp up the seeds).
- Bake the pumpkin seeds for about an hour, giving them a stir every 15 or so minutes. Remove the seeds from the oven and let them cool at room temperature. Enjoy!
Nutrition Facts
Roasted Pumpkin Seeds
Amount Per Serving
Calories 358 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g30%
Sodium 4mg0%
Potassium 518mg15%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 19g38%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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