Name: Roasted Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ½ cups fresh pumpkin seeds; 2 teaspoons extra-virgin olive oil or melted butter; Optional sweetener: 2 teaspoons maple syrup or honey; ¼ teaspoon fine salt, to taste; Optional flavorings: Freshly ground black pepper, to taste, or 1 teaspoon pumpkin spice blend or ground cinnamon or curry powder

Ingredients

1 serv.

1 ½ cups fresh pumpkin seeds
2 teaspoons extra-virgin olive oil or melted butter
Optional sweetener: 2 teaspoons maple syrup or honey
¼ teaspoon fine salt, to taste
Optional flavorings: Freshly ground black pepper, to taste, or 1 teaspoon pumpkin spice blend or ground cinnamon or curry powder

Instructions

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1 To clean your pumpkin seeds: Place the pumpkin seeds in a colander. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water. Create a double layer of paper grocery bags (one inside the other). Place the seeds inside with a clean, lint-free tea towel or several paper towels. Fold the bag to close and shake it all around! They should be dry enough at this point.
2 To toast your pumpkin seeds: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
3 Place your rinsed and dried pumpkin seeds on the prepared baking sheet. Add the oil, sweetener (if using) and salt. Stir until all of the seeds are coated, then spread them in an even layer across the baking sheet.
4 Bake for 12 to 16 minutes, stirring every 5 minutes, until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder. Enjoy.
5 Cooled, leftover pumpkin seeds will keep well in a bag at room temperature for up to 2 weeks.