What is fall without pumpkins?! There will be plenty of pumpkins popping up soon and a great way to make use of pumpkin seeds is to roast them for an easy, healthy snack! So, don’t throw ‘em out!
First, how do you get the strings off pumpkin seeds?! When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds. But all you have to do is rinse the mass of seeds and strings under cold water and the seeds will separate easily.
Ok, now what?
- Measure pumpkin seeds. Place in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes; remove from heat and drain.
- Preheat oven to 400° F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon. Spread the seeds out in a single later and toss to coat them with oil.
- Bake on the top rack until the seeds begin to brown, 5-20 minutes depending on the size of the seeds.
- When lightly browned, remove pan from oven and let cool!
Will you try this recipe and let me know what you think? What’s your go-to healthy snack choice?
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