Roasted Pumpkin Seeds

Ingredients

• 1.5 cup raw whole pumpkin seeds (cleaned and dried)
• 2 tsp butter (melted)
• salt (1 pinch)

Steps

1. 1

   Preheat the oven to 300 degrees F (150 degrees C).

2. 2

   Toss the cleaned and dried pumpkin seeds in a large bowl with the melted butter and salt until evenly coated.

3. 3

   Spread the seeds in a single layer on a baking sheet. For easier cleanup, you can line the baking sheet with parchment paper.

4. 4

   Bake in the preheated oven until golden brown, stirring occasionally to ensure even roasting, about 45 minutes.

Notes

To prep seeds: Scoop seeds from the pumpkin and soak in a bowl of water to separate the pulp. Rinse in a colander and dry thoroughly with a towel before roasting. For extra crunch, you can simmer the clean seeds in salty water for 10 minutes before drying and roasting. This recipe also works for other winter squash seeds. Store cooled seeds in an airtight container at room temperature for up to two weeks or in the fridge for up to two months.

Nutrition per serving

• snack
• appetizer
• vegetarian
• gluten-free
• baked
• autumn
• halloween
• pumpkin