Roasted Pumpkin Seeds

Why would someone not save pumpkin seeds? (a) They hate delicious things. (b) They hate easy things. (c) They love to waste things. (d) Sheer madness!

Seriously. So easy. The only semi-tedious part is picking all the seeds out of the squash guts, but it’s worth the [barely any] effort. They’re so yummy, and they’re super good for you. Win!

After you’ve separated all of the seeds, place them in a sieve and give them a good rinsing. Pick out any remaining bits of pumpkin gunk, then set seeds on a cookie sheet to dry for a few hours. I ended up with a little less than a cup of seeds. Now, all you need is some butter and salt.

Preheat oven to 300°. Melt butter (I used 1 1/2 tbsp). Toss seeds with butter and a few pinches of salt, until evenly coated. Spread out on a cookie sheet and bake for about 45 minutes, stirring occasionally, until golden brown. That’s it! Nothing to it.

Comments

  1. Sheryl says

    I don’t use butter, I spray with non stick spray and sprinkle with garlic salt and cook as you did. They are so good !!

  2. says

    I’ve been toasting the butternut squash seeds from the copious amounts of squash I’ve been consuming with a salt and curry powder, and they’ve never lasted longer than 5 minutes.

    • says

      Ooo, I love the idea of adding a little bit of spice. (I ate so many pumpkin seeds that I felt physically ill.) Hope your fritters turned out well!

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