Roasted Pumpkin Seeds—3 Ways

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It’s pumpkin carving season!

Instead of tossing out those pumpkin seeds, try roasting them up for a healthy and filling fall snack that’s a cinch to make. When you’re finished with your pumpkin carving, place pumpkin seeds in a colander and rinse with cold water. After they’re thoroughly rinsed, place the seeds in a bowl of water—the pumpkin seeds should separate and float on the top. Once separated, spoon out the pumpkin seeds using a slotted spoon then place onto a paper towel and pat dry. Once dry, pick your favorite spices to create a flavor-packed treat! Roasted Pumpkin Seeds in Mason Jars

Pumpkin Spice

Ingredients:

  • 1 cup Raw pumpkin seeds
  • 1 Tbsp. Olive oil or melted butter
  • 1 Tbsp. Sugar
  • 1 tsp. Simply Organic Pumpkin Spice

Instructions:

  1. Preheat the oven to 400°F. Line a baking pan with parchment paper.
  2. In a bowl, toss the seeds with the oil, sugar and pumpkin spice until evenly coated.
  3. Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.

Honey Sriracha

Ingredients:

  • 1 cup Raw pumpkin seeds
  • 1 Tbsp. Sriracha
  • 1 Tbsp. Honey
  • 1/4 tsp. Simply Organic Smoked Paprika
  • 1/4 tsp. Simply Organic Ginger
  • 1/8 tsp. Simply Organic Cumin
  • 1/4 tsp. Salt
  • 1/4 tsp. Olive oil

Instructions:

  1. Preheat the oven to 400°F. Line a baking pan with parchment paper.
  2. In a bowl, toss the seeds with the Sriracha, honey, paprika, ginger, cumin, salt and oil until evenly coated.
  3. Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.

Roasted Curry

Ingredients:

  • 1 cup Raw pumpkin seeds
  • 1 Tbsp. Olive oil
  • 1 tsp. Simply Organic Curry Powder
  • 1/2 tsp. Cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F. Line a baking pan with parchment paper.
  2. In a bowl, toss the seeds with the oil, curry powder, cumin, salt and pepper until well coated.
  3. Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.