Roasted Pumpkin Seeds Recipe

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This roasted pumpkin seeds recipe dish is my top pick to turn pumpkin bits to good crunch and taste.

Once you cut your pumpkin save the seeds. Don’t toss them They’re full of taste. Roast them for a great snack that keeps you back for more.

This dish is quick and cool. You can pick your seed spice and set the crunch as you like. Want a snack for a film or something to top on a salad These seeds are just right.

Roast pumpkin seeds have lots of good bits. They’re full of things good for your heart lift your body’s guard and give you force for the day.

They cook fast so you can eat them the same day you cut. The smell of roast seeds fills up the room and makes your home feel nice and warm.

Try many tastes from sweet to bold. Mix in some garlic sort of spice or curry. All mix well fits what you feel and what you eat them with.

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Ingredients

Seeds from one pumpkin

Two spoon oil or butter

Salt to taste

Optional spices

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Seed gains: Full of stuff good for you and help with force guard and health.

Oil or butter makes the seeds taste great and helps you stay well.

Put some salt for taste.

Too much salt Not good Add some spices too for more taste without weight. They keep things full of good bits.

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Instructions

Get your oven hot

Wash and dry the seeds

Put them in a bowl with oil or butter

Salt them and add what else you like

Lay them flat on a pan

Bake them until they brown a bit

Eye them so they do not burn

Once done let them cool and get crisp as they sit

Serve them just so sprinkle on salad or soup or give them as a top

They are fine hot or cold

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Left bits Keep them right in a sealed box for a week or cool them if longer.

Want them later Ice them for months. Warm them in the oven to get them crisp once more.

Good tips

Dry them well try new spices mix tastes for fun. Stir them as they cook for even crisp.

Try new oils for a new twist in taste. Mix sweet and salt for a neat mix.

Cut them up before you ice them helps keep them fresh when not eating all at once.

Make these with kids. Let them pick the spice or lay them out for cooking.

Try seeds from other sorts of pumpkins too.

Keep some in a jar on your shelf for a fast add to your meals.

It’s a neat way to use up the bits of a cut up pumpkin.

You can grind the seeds to make a rough spice. Use it on greens or pasta.

Cook a big lot to have seeds set for the week. They last well and are great as a snack.

Put seeds in homemade granola for more protein and feel.

If you like a smoky taste add smoked paprika or a bit of chipotle.

Let seeds cool all the way. Hot seeds may feel soft but they get hard as they cool.

Turn your bake pans in the oven if you are roasting lots. This cooks them all the same.

Try a bit of soy sauce or tamari for an Asian style mix.

Use sweet spices like nutmeg and allspice for a cozy fall taste.

Mix seeds with dried fruit and nuts for a DIY trail mix.

Top pumpkin soup with roasted seeds for a hard garnish.

Roasted pumpkin seeds can do it all. They can be a snack a topping or add fun to many meals.

They are good for you and easy to make. Once you try this way you’ll want to make them each fall.