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.

Directions:
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.

Option:
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.

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Winter Squash. Bookmark the permalink.

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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