Roasted Pumpkin Seeds
These Roasted Pumpkin Seeds are my favorite part of carving pumpkins! They are easy to make and a delicious healthy snack or an amazing topper for salad or a grain bowl. Store them in an airtight container in the fridge for up to 2 weeks to ensure they remain crunchy.
Servings: 2 cups
Ingredients
- 2 cups of raw pumpkin seeds
- 2 tbsp melted butter or coconut oil or ghee
- 3 tsp worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp chili powder
- 1 tsp garlic powder
Instructions
- Start with a large pumpkin and scoop out the seeds (dont worry about separating it from the stringy bits). Place the seeds and stringy bits in a large mixing bowl, fill with water and run your hands through the bowl, it will cause the stringy bits to fall to the bottom and the seeds to rise to the top. Use a slotted spoon to scoop the seeds out from the top of the bowl, rinse them in a colander and then place them between paper towels and blot dry.
- Place the pumpkin seeds in a bowl along with the melted butter, worcestershire sauce, seasoning salt, chili powder and garlic powder and toss to ensure everything is coated.
- Transfer to a large baking sheet and ensure the pumpkin seeds are all well spread out evenly.
- Bake at 300F for 1 hour and 10 minutes or until the pumpkin seeds are golden in colour and crunchy. Stir the seeds half way through baking to ensure they cook evenly.
Nutrition
Calories: 371kcal | Carbohydrates: 10g | Protein: 20g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 1293mg | Potassium: 618mg | Fiber: 4g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 6mg