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Roasted Pumpkin Seeds
using
Pantry Essentials from The Posh Gourmet
Recipe courtesy Sandie Jarrett

 

This easy to make snack is a great way to use up the pumpkin seeds that are left over when you clean out a pumpkin for roasting.  

Directions

Separate the seeds from the pumpkin flesh.  Put the seeds in a bowl of water and rub between your fingers to remove any clinging strings or pumpkin flesh.  Remove the seeds from the water and place on paper towels to dry.

Preheat the oven to 325F.  Spread the dried pumpkin seeds in a single layer on a rimmed baking sheet.  Drizzle with 3 – 4 tablespoons extra virgin olive oil or grapeseed oil.  Season with your favorite seasonings (suggestions below), stir or toss to coat and roast for 30 – 40 minutes or until the seeds turn a light golden color.   

Seasoning Suggestions

Sprinkle with a teaspoon of Sea Salt

Sprinkle with Cinnamon Toast Sugar and Spice, French Toast Sugar & Spice, or Pumpkin Pie Spice

 Sprinkle with Sea Salt and Bayou Blend Cajun Seasoning

 Sprinkle with 1/2 – 1 teaspoon Garlic Sea Salt and 2 teaspoons Worcestershire sauce OR Swamp Scum Sauce 

For a buttery flavor, substitute half of the oil with melted butter

 

Links to Products Used in This Recipe: Gourmet Olive Oils  |  Grapeseed Oil | Sea Salts & Seasonings

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