Monday, October 28, 2013

Roasted Pumpkin Seeds

Time to carve those pumpkins! (Or maybe you already have.... go YOU!) If you've saved seeds, this is the perfect way to roast your pumpkin seeds. They are savory and a nice snack. Any if you don't want to mess with the pumpkin seeds, you can buy some at your local grocery store and this recipe will do just fine.

Since I made these before we carved our pumpkins, I used store bought pumpkin seeds. If you are using fresh seeds, follow the same steps, but you will want to cook longer, probably 40-60 minutes total cook time.

Roasted Pumpkin Seeds
PREP: 5 minutes           COOK: 10 minutes            READY IN: 15 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 cup pumpkin unsalted seeds
  • 2 teaspoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • dash salt


  1. Preheat oven to 300º.
  2. In a bowl, combine pumpkin seeds and olive oil. Stir until all the seeds are coated with oil.
  3. Add Worcestershire and garlic powder and stir. 
  4. Line cookie sheet with parchment paper. Spread out the pumpkin seeds and sprinkle with salt.
  5. Place in the oven and cook for 10 minutes, or until golden brown. (If you are using fresh seeds, cook 40-60 minutes, stirring every 20 minutes).


    1/8 cup serving    136 calories   10.9g fat   3g carbs    6.7g protein    0g sugar   

Recipe adapted from
Linking up here.

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