Roasted pumpkin seeds are the perfect snack to make after carving pumpkins this fall.
Luckily, its easy to clean them off.
Remove as much flesh as possible before adding the seeds to a bowl of water.
Photo:Carson Downing
Use a paper towel to pat the seeds dry.
Once youve decided on a seasoning, preheat your oven to 300F.
Spread the pumpkin seeds in an even layer on the parchment-lined baking sheet and bake for 40 minutes.
(An egg white helps the seasonings stick better.)
Let cool for 10 minutes.
Then youre free to enjoy!
Line a large rimmed baking sheet with parchment paper.
Fill a large bowl half-full with water.
Use a slotted spoon to remove the seeds from the bowl; pat them dry with a paper towel.
Spread the pumpkin seeds in an even layer on the prepared baking sheet.
Bake, stirring once, until starting to brown, about 40 minutes.
Carefully add the pumpkin seeds to the egg white mixture.
Stir well to combine.
Spread the seeds in a single layer on the baking sheet.
Bake until light brown, about 15 minutes more.
Let cool for 10 minutes before serving.
They are found in certain varieties of pumpkins, like oilseed or Styrian pumpkins.
It is recommended that you dry pumpkin seeds before roasting to ensure they get a crisp and crunchy texture.
Yes, the shells are safe to consume.
Removing the shells is time-consuming and not necessary to do before roasting them.
Pumpkin seeds are high in healthy fats, protein and fiber.
They also contain antioxidants, which can help decrease the risk of chronic diseases like heart disease.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
