Roasted Pumpkin Seeds

Now that Thanksgiving and Halloween are behind us, my autumn pumpkins must make way for poinsettias and other winter decor. Instead of tossing the out, we will be making use of the pulp and the seeds. I love roasted pumpkin seeds, or pepitas, as they are sometimes known. These tasty little seeds actually pack a punch of nutrition in their little hulls. Each one is full of antioxidants, vitamin B2, and the good fats that you want in your diet: polyunsaturated fat.

For each cup of pumpkin seeds you are making, you will want a tablespoon of melted oil or butter. I used butter in my recipe, but olive oil, coconut oil, and avocado oil all make for excellent roasted pumpkin seeds.

Ingredients:

• 1 cup pumpkin seeds
• 1 tablespoon melted butter
• 1/2 teaspoon kosher salt
• pinch of garlic salt
• pinch of onion powder
• pinch of ground black pepper

1. Preheat oven to 350℉. Prepare baking sheet by spraying lightly with cooking spray.
2. Scoop seeds from pumpkins, careful to remove large stringy pulp parts. Place the seeds in a colander and lightly rinse to remove any remaining pulp. Pat the seeds dry with a clean towel.
3. Toss the seeds with butter, salt, and spices. Arrange dried seeds in single layer on prepared baking sheet.
4. Bake for about 30 minutes until crisp and golden. Be sure to stir at least once during baking time. (If you like your’s to be a little extra roasted, like mine in the photo, bake for an additional 10- 15 minutes)
5. Allow to cool completely before enjoying and/or transferring to airtight container.