postheadericon Roasted Pumpkin Seeds Recipe

 

Want to use those leftover pumpkin seeds? This is an awesome recipe for toasting pumpkin seeds. These pumpkin seeds are great to snack on and are perfect mixed into a home made snack mix. Use them on salads for a delicious crunchy topping.
You may also use butternut squash seeds, acorn squash seeds, or spaghetti squash seeds for this recipe.

 Ingredients

  • 2 cups pumpkin or squash seeds (a little pulp
    left on, unwashed)
  • 2 tablespoons worchestchire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt (more or lest to taste)
  • pinch of pepper (to taste)

Directions:

Preheat the oven to 350 degrees.

In a shallow baking pan, add the pumpkin seeds, worchestchire, and vegetable oil and stir.

Add the garlic powder, salt, and pepper and stir until the pumpkin seeds are well coated.

Add a layer of pumpkin seeds to a shallow baking pan, making sure that the pumpkin seeds don’t overlap.

Place the pan in the oven for 25 minutes

Remove from the oven and turn the pumpkin seeds over.

Bake for an additional 20-30 minutes, or until the pumpkin seeds are golden and crispy! Remove from the oven and enjoy.

You can store the pumpkin seeds in a ziplock bag or plastic container for up to 1 week.

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