Frances Largeman-Roth shares an easy and delicious recipe for roasted pumpkin seeds. Find the recipe below, and watch the video here!
- Seeds from a pumpkin (either a carving pumpkin or a pie pumpkin), cleaned very well (no stringy bits attached!)
- Sea salt
- Extra virgin olive oil
Preheat oven to 300 degrees Fahrenheit. Boil the seeds in a large pot of salted water for 10 minutes. Drain and dry thoroughly (you can speed the process with a clean kitchen towel). Transfer to a large bowl. Toss with enough olive oil to lightly coat (this depends on the size of your pumpkin). Sprinkle in about a teaspoon of salt and toss again. [NOTE: This is where you’d add additional seasonings like paprika, cayenne pepper, cinnamon, etc.] Spread the seeds out in an even layer (no overlapping) on baking sheets. Bake for about 20 to 30 minutes, checking every 10 minutes to stir and to make sure seeds aren't too brown. When just golden on the outside, remove, cool slightly and enjoy!
Recipe and video from Frances and HealthiNation.