How To Roast Pumpkin Seeds
A simple, yet delicious way to roast pumpkin seeds that turn out perfect every time!
- 1-2 cups raw pumpkin seeds
- 2 teaspoons olive oil
- 1/2 teaspoon garlic salt plus additional as desired
Scoop out the seeds from your pumpkin and place in a colander.
Rinse the seeds with water, removing as much pumpkin pulp as you can. Drain the seeds and then place on a rimmed baking sheet to dry overnight.
The next day, remove any remaining pieces of pumpkin from the seeds.
Preheat oven to 325 F degrees
Place the seeds in a large bowl and add toss them with the olive oil. Sprinkle with garlic salt and toss once more to evenly coat the seeds.
Spread the seeds on a clean rimmed baking sheet and bake for about 20-25 minutes or until golden brown, stirring halfway through.
Taste and season with additional garlic salt if desired.
If you have trouble digesting pumpkin seeds, boil them for 10 minutes before you let them dry overnight.
Recipe provided by Make Your Meals