The Best Roasted Pumpkin Seeds

Photo Credit: No Biggie

It's that time of year when the weather is cooker, the leaves are changing color, and you see pumpkins all over the place. And with fall pumpkins comes pumpkin pies and dessert recipes, pumpkin carving and pumpkin seeds. It's easy to forget just how good roasted pumpkin seeds can be, fresh out of the oven with a bit of spice, and they are one of the best parts about the fall season. There is so much to love about the fall season from comfort foods, pumpkin recipes and more. And this recipe for roasted pumpkin seeds is one of the best you will try; it takes the recipe to a whole new level of goodness. When things get busy, and you are either using the fall pumpkin for a recipe in the kitchen or carving one up for Halloween, you might be tempted to throw the seeds out, but after trying this easy to make recipe, you'll never throw the seeds out again. This fall pumpkin seed recipe is so easy and delicious. It is sure to become a fall favorite. And the best part is that it only takes three ingredients. First, you’ll need to cut open your pumpkin and pull out all the pumpkin seeds. You’ll probably have some of the orange stringy pumpkin coming out, and you just want to pick through that and put it in the compost.

Next, you’ll want to rinse the pumpkin seeds using a colander or strainer. You want to make sure to get out as much of the orange pumpkin guts off the fall pumpkin seeds before the next step. Then you want to rinse the pumpkin seeds. For this part of the pumpkin seed recipe, you will need equal amounts of pumpkin seeds to worshestchire sauce. Then bring to a boil and let simmer for about ten minutes. Drain the pumpkin seeds. Then you will want to preheat your oven to 400 degrees. Spread the boiled fall pumpkin seeds onto a cookie sheet that is lined with tin foil or parchment paper for easy cleanup. It is a good idea to lightly oil the cookie sheet or roasting pan of your choice. Then toss the fall pumpkin seeds to lightly coat all of them in the oil. Make sure you have a single layer of pumpkin seeds before baking. Sprinkle the seeds with some sea salt right before baking. Then bake for between five and twenty minutes until the fall pumpkin seeds are golden brown. Make sure to keep an eye on the pumpkin seeds as this is a high temperature and you don't want to over cook them. Smaller seeds will roast much quicker than the larger pumpkin seeds so just watch them close to avoid over-toasting them. For this fall pumpkin seed recipe, you will need some pumpkin seeds, worshestshire sauce and some sea salt. For the full step by step instructions for this pumpkin seed recipe, you will want to take a look on the No Biggie site.

Pumpkin seeds taste good, and they are full of pumpkin seed nutrition. In a one ounce serving of roasted pumpkin seeds which is equal to about a handful, there are 163 calories which give you almost 8.5 grams of protein. That’s about 15 percent of the daily requirement for men and about 18 percent for women. The same-size serving of pumpkin seeds is low in carbs, which provides just 4 grams, almost half of which come from fiber, which is a nutrient that helps to support healthy digestion and helps you feel full longer.

You will find this recipe for fall pumpkin seeds on the No Biggie site. On the site, you will find main dish recipes, side dish recipes, dessert ideas, soup recipes, salad recipes and more. **

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