In this easy recipe, I’ll teach you how to roast pumpkin seeds in a easy way while adding them spices to personalize this healthy snack. Skip to the recipe.
There is something I love about using every part of a veggie or fruit. It is not only environmentally better but also a great way to save some money. In this case I roasted the seeds of a Hokkaido squash that I used to make a quiche (see recipe here). These seeds are different to that of a butternut pumpkin but are equally tasty. As a matter of fact, you can use this method to toast sunflower seeds too.
It is quite simple but I choose to do it in a pan because if I put them in the oven I just forget about their existence and they burn. In the pan you just have to stir them or when I leave them and go do other thing I see them the moment I step into the kitchen. Besides my oven doesn’t cook evenly so the seeds in the back burn quickly that those in the front, which might be as if they just got there.
I usually eat them as a snack, whenever I’m hungry but they could be added to soups to add texture, like croutons but healthier. Another pro is that you can add any spice you want, you like them spicy then add cayenne pepper, and if you want a sweet version change salt for sugar and add cinnamon. The oil choice also affect the flavor, so if you are going for a sweeter option you might want to try a more neutral oil like coconut or sunflower seed oil.
So, tell me, what do you do with your pumpkin seeds?
How to Roast Pumpkin Seeds
- seeds of one pumpkin
- 1 tablespoon of olive oil
- 1/4 teaspoon of pink Himalayan salt
- 1/4 teaspoon of paprika
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