DIY Roasted Pumpkin Seeds

Scoop seeds and strings out of fresh pumpkin using a sturdy ice cream scoop.

Place what you just scooped out of the pumpkin into a strainer. Use running water to help rinse and separate seeds from stringy portion of pumpkin. (I used my right hand to pull the seeds and my left hand to discard the flesh. This was actually very easy with the running water! I used to think roasting pumpkin seeds wasn't worth it, but this took hardly any time at all. I will do this again!)

Rinse pumpkin seeds and discard or compost stringy portion of pumpkin. Let seeds drain in strainer or pat dry with paper towel.

Place in single layer on rimmed baking sheet with 2 Tbsp. olive oil, 2 Tbsp. Worchestershire sauce, and a generous sprinkling of garlic salt. Roast at 275F, stirring every 10 minutes or so. May take 20 minutes to an hour, depending on how well your seeds were dried. (You could also dry roast with just sea salt using the same method - no oil or sauce necessary. Or try it sweet with some brown sugar and cinnamon.)

Cool seeds on parchment or wax paper. Store in sealed container in a dry place. Enjoy!

One response to “DIY Roasted Pumpkin Seeds

  1. Pingback: Homemade Pumpkin Puree and Half-Pint Pumpkin Pie | My Journey to Lean

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