Roasted Pumpkin Seeds
Prep time: 15 minutes
Total time: 30 Minutes
Makes 1 1/2 cups
Ingredients
- 1 1/2 cups fresh pumpkin seeds
- 2 teaspoons extra-virgin olive oil or melted butter
- 2 teaspoons maple syrup or honey (optional)
- 1/4 teaspoon salt, to taste
- 2 teaspoons pumpkin spice blend, cinnamon, or curry powder (optional)
Instructions
Preheat oven to 425°F.
Rinse the scooped pumpkin seeds in a strainer until all of the pumpkin flesh and pulp have been removed. Pat the seeds dry, pour them into a mixing bowl, and add extra-virgin olive oil. Toss to coat all of the seeds with oil. If desired, also add your maple syrup or honey for a slightly sweet version.
Using a baking sheet, lined with parchment paper, scatter the seeds so there is a single layer of seeds on the sheet. Bake for about 15 minutes, stirring the seeds a few times until they appear lightly toasted. Season them with salt, pumpkin spice blend, cinnamon, or curry powder.
