Roasted pumpkin seeds

In efforts to keep my spirits up I decided to create a yummy and healthy snack with our leftover pumpkin seeds. 

Preheat the oven to 300 degrees and line a baking sheet with foil, then spray with non-stick spray. This recipe is for about 2 cups of seeds that have been rinsed and dried for 24 hours. 

Place the seeds in a large bowl and add either 2 tsp of unsalted butter or extra virgin olive oil. Mix well. Next add 2 tsp of kosher salt. I added cayenne pepper, paprika and a touch of cumin. Mix well and pour into the sheet pan evenly. Roast for 45 minutes, stirring about half way through to ensure the seeds are toasted evenly. 


Do you roast your leftover seeds?  What’s your favorite fall snack?

Thanks so much for all the love and support. Y’all rock!!


37 Comments on “Roasted pumpkin seeds

  1. I love them and they’re a great source of Magnesium which I have a hard time absorbing so the more the merrier.

    Liked by 1 person

  2. Love these crunchy little snacks!! I usually buy mine but yours looks so good I may have to give it a go next time I buy a pumpkin! πŸ™‚


  3. Pingback: Healthy snacking | Movin' it with Michelle

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