• Sophie Jobin

Homemade: Roasted Pumpkin Seeds

Updated: Jul 30

It's the day after Halloween and all the pumpkins are coming inside from the cold. You pack up all the decorations, putting them away for another year, all while snacking on some leftover halloween candy you didn't give out to the kids or maybe just sneaking some from your kids. Well, after a while, all that candy can make someone feel a little sick.


Just because it's no longer Halloween doesn't mean you aren't able to roast those pumpkin seeds you saved from your pumpkin carving! Bring out those seeds you told yourself you were going to roast, and lets make a tasty snack that won't leave you feeling sick to your stomach.


 

Roasted Pumpkin Seeds

with Paprika, Cayenne Pepper and Salt


Prep time: 15 mins Cook time: 15-20 mins Yield: depends on the size of the pumpkin!



INGREDIENTS

  • Pumpkin Seeds

  • 1/2 tbsp Extra Virgin Olive Oil

  • 1 tsp Paprika

  • 1 tsp Cayenne Powder (homegrown)

  • 1 tsp Salt


INSTRUCTIONS


1. Pre-heat oven to 350°F (180°C). While then oven pre-heats, wash the seeds and remove any pulp left. It’s okay if some flesh remains. Dry the seeds as much as possible in between a towel, this will allow your seeds to get nice and crispy in the oven.


2. Drizzle the oil on the seeds, season them with the paprika, cayenne and salt.


3. Roast for 15-20 mins and enjoy. It's that easy!



If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!




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