Roasted Pumpkin Seeds

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Ingredients: 3/4 cup raw pumpkin seeds, 1 T olive oil, 1/2 t kosher salt, 1/4 t curry powder, 1/4 t paprika, 1/4 t black pepper


  1. (SKIP THIS STEP IF YOU BUY STORE BOUGHT SEEDS) Cut open the pumpkin by cutting a circle around the stem-end with a sharp knife, pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and the strings. Place a mass of seeds in a colander and wash away the seeds from everything else.
  2. Place seeds in a medium saucepan. Add 2 cups of water and 1 T of salt to the pan for every cup of pumpkin seeds. Add more salt if you would like seeds to be saltier. Bring the water and seeds to a boil. Let simmer for 10 minutes, then remove from heat and drain.
  3. Preheat oven to 400 F. Coat the bottom of a baking pan with the olive oil. Spread seeds out onto the pan in a single layer. Toss the seeds a bit to coat them in the oil, then toss the seeds in your spices. Bake the seeds for 5-20 minutes or until the seeds are golden brown.
  4. Remove browned seeds from oven and let cool. Enjoy!
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