So, you’ve just finished making a Jack-O-Lantern or using real pumpkin in a recipe and you have a slew of pumpkin innards. What to do? Make roasted pumpkin seeds. They’re super easy, healthy, and delicious to boot. Growing up, my mom used to make these all the time and we love them. Pumpkin seeds are rich in Fiber, Protein, Omega 6 Fats, Vitamin K, Phosphorus, Manganese, Magnesium, Iron, Zinc, and Copper.
So the bowl of innards probably looks a bit like this.
The bad news is that your hands are gonna get messy getting the seeds out from the innards. The good news is that if you scooped the innards out yourself, then your hands are probably already messy. So a large bowl full of innards will produce a medium sized bowl of just seeds.
The picture shows the original bowl with the new bowl next to it. Add about 3 tbsp of olive oil to the seeds and toss it together for about a minute to disperse the oil evenly. Then spread the seeds over a large cookie sheet and sprinkle with garlic salt and black pepper.
Cook for 15-20 at 400*F or until the seeds start browning and are crispy. Put them back in the bowl and toss them again to spread the garlic salt and black pepper better over the seeds.
Try a seed pretty shortly after they come out. They cool fairly quickly. If they are not crispy enough, put them back in the oven for a little bit longer. Enjoy.
Thanks for reading. I hope you enjoyed this recipe. Please take the time to follow the blog by clicking in the link in the lower right hand corner of your screen. Happy Fall!