Jill's Roasted Pumpkin Seeds
by Alice Currah on Aug 28, 2011
How to roast pumpkin seeds without any added butter or oil. A perfect healthy snack for families. This recipe is gluten-free, nut-free, vegetarian, and vegan. Alice Currah of SavorySweetLife.com shares this recipe. See the full post at Kitchen Explorers.
- Course
- Snack
Ingredients
- Pumpkin Seeds
- Salt
Instructions
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Preheat the oven to 350 degrees F.
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Scoop out all the seeds from the inside of a pumpkin and place them in a large bowl. Pick out as much of the flesh and strings from the bowl but don’t worry it some are still sticking to the seeds.
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Spray a baking sheet with non stick spray or line with parchment paper. Spread the seeds across the baking sheet without overlapping too much and lightly season with salt.
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Bake for about 20 minutes or until the pumpkin seeds are light golden brown. Be sure to stir the seeds halfway through the baking.
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Remove from oven and carefully stir the seeds again to release any that may have stuck to the baking sheet.
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Be sure to allow the pumpkin seeds to completely cool before serving. Enjoy!