Roasted Pumpkin Seeds

Don’t toss out those pumpkin and squash seeds, they make a delicious and healthy snack.  Turns out they contain magnesium, copper and omega 3.

1. Remove seeds from any pumpkin, or squash you happen to be cooking up, separating the seeds from the membrane.
2. Spread on a baking sheet and roast in a 350 degree oven for 20 minutes.
3. Remove from oven.  Toss seeds with 1 Tablespoon of olive oil, salt and pepper to taste.
4. Return seeds to oven for another 15 minutes until they turn golden.

For a sweet-savory flavor add a tablespoon of honey to the olive oil – as well as pinches of cumin, cayenne and cinnamon to taste.  Continue roasting as directed.


About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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2 Responses to Roasted Pumpkin Seeds

  1. Pingback: Pumpkin Puree | Recipes from the Black Dirt

  2. Pingback: Spaghetti Squash | Recipes from the Black Dirt

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