Don't Toss Those Pumpkin Seeds

Toasted Pumpkin Seed Recipe
Courtesy of Top to Bottom Childrens Store

Courtesy of Top to Bottom Childrens Store

Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use these methods with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.

Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight. (Please note do not drain on a paper towel. The paper towel will stick to the seeds)

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.