Pumpkin Seeds Two Ways

 

I’ve always wanted to try roasting my own pumpkin seeds and finally made it happen. We usually carve a few jack o’ lanterns, so there were more than enough seeds to go around and I was able to experiment with a few different flavor profiles – savory and sweet.

 

 

Sweet Roasted Pumpkin Seeds

• 2 C pumpkin seeds from a fresh pumpkin
• 2 tsp melted butter or olive oil
• 3 Tbsp maple syrup
• sea salt to taste

Preheat oven to 350°F. Rinse pumpkin seeds in a strainer, removing any remaining pulp by hand. Pat dry. Mix with melted butter or olive oil in a bowl before adding maple syrup and sea salt. Spread seeds evenly on a cookie sheet. Bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once. Cool completely before serving.

 

 

Savory Roasted Pumpkin Seeds

• 2 C pumpkin seeds from a fresh pumpkin
• 2 tsp melted butter or olive oil
• 1 tsp Italian seasoning
• sea salt to taste

Preheat oven to 350°F. Rinse pumpkin seeds in a strainer, removing any remaining pulp by hand. Pat dry. Mix with melted butter or olive oil in a bowl before adding Italian seasoning and sea salt. Spread seeds evenly on a cookie sheet. Bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once. Cool completely before serving.

 

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