STOP! Wait! Don’t throw out those pumpkin seeds! YES. I’m talking to YOU.
Okay this post may be a tad late after all that pumpkin carving happened over Halloween, but I have been sick for the past two weeks (cold AND flu, yuck) so I fell off the grid for a while. AND NOW I’M BACK: Heerrrreeee’s Victoria!!! So, if you happen to still be scooping out pumpkins during the rest of the fall season, or would like to save this post for next year, here is a delicious healthy snack so you can get more bang for your buck with your pumpkins!Oh, they are just waiting to be all roasted up, seasoned, and snacked on!! 😉
First and foremost, make sure you clean off all your seeds and pull them away from the pulp. Then, wash thoroughly in colander and drain. Finally, dry out your pumpkin seeds. I placed mine on a baking sheet (as pictured above) and let them sit out all Saturday afternoon. Once your seeds have had a nice tan, you can proceed with the recipe. Onward…
Toasted Pumpkin Seeds
1. Preheat oven to 300-degrees.
2. Toss seeds in olive oil.
3. Season to desired taste (pick a blend below!)
4. Toast seeds for 20 minutes, or until golden and crispy! Then, chow down!
You can snack on these alone, sprinkle on salads, or use to top on some creamy Roasted Butternut Squash Soup for a warm meal on a cool Fall day! Oh just think of the possibilities! How else do you enjoy pumpkin seeds?
Again, sorry for being away for a while. I hope this recipe fills your house with a delicious Autumn scent and your tastebuds are left tingling! Be on the lookout for more recipes and healthy tips with The Thrive Life!