Appetizers › Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Don't throw those pumpkin or squash seeds away! Roast them and make a nice, healthy snack for your family. They are also delicious sprinkled on a salad or on top of a bowl of soup. This version is made with cumin and salt but you can be creative and make them however you like

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Roasted Pumpkin Seeds

Don't throw those pumpkin or squash seeds away! Roast them and make a nice, healthy snack for your family. They are also delicious sprinkled on a salad or on top of a bowl of soup. This version is made with cumin and salt but you can be creative and make them however you like

About Lynne Viera

Lynne is passionate about food which can be attributed to the fact that she was fortunate enough to grow up with a mother who was an incredible cook, a father who grew a garden that was the envy of the neighborhood and 6 siblings who all love to eat! Lynne is a second-generation American. Her grandparents are all from Portugal and the traditions and food of this country have had a big influence on her and inspired her to learn about other cultures and their food.

Recipe

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Ingredients

  • pumpkin or squash seeds, washed and dried
  • salt
  • olive oil
  • cumin

How-to

  1. Preheat oven to 375 degrees
  2. Wash and dry the seeds
  3. Place a piece of parchment paper on a cookie sheet
  4. Spread the pumpkin seeds out on the cookie sheet
  5. Drizzle olive oil over the seeds
  6. Add salt and cumin to taste (or any seasonings you like)
  7. With your hands, coat the pumpkin seeds with the ingredients and spread the pumpkin seeds evenly on the cookie sheet
  8. Roast at 375 degrees for 15 minutes

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Comments (2)

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  1. chickpea:

    You can't just eat a few of these. They're like potato chips only you don't feel so guilty about eating them. (Nov 8, 2008 10:15:28 PM)

  2. Stebs:

    These taste so good! (Nov 7, 2008 1:42:36 PM)