ROASTED PUMPKIN SEEDS - Two Ways

This week our grand daughters and I carved a few pumpkins for their homeschooling project.

I salvaged the seeds for roasting and made both savoury and sweet versions. They are SO GOOD!

These are super easy to make and are such a yummy, healthy, and crunchy snack.  I can’t decide which version I like more so have been devouring both all day. 😊 Let me know what you think!

Save the pumpkin seeds from your fall pumpkin displays!

1. Remove seeds from ‘guts’

2. Rinse well

3. Dry with paper towels or even better, air dry overnight.

4. Follow the recipe for deliciousness

INGREDIENTS:

SAVOURY VERSION

• 2 cups *raw whole pumpkin seeds

• 3 tbsp avocado or olive oil

• 2 tsp garlic powder

• 2 tsp pepper

• 2 tsp paprika

• 2 tsp Himalayan or kosher salt ( 1 1/2 tsp if you prefer a less salty snack)

• 1tsp onion powder

• 1/4 tsp cayenne

CINNAMON SUGAR VERSION

• 2 cups *raw whole pumpkin seeds

• 3 tbsp avocado or olive oil

• 1 tbsp packed brown sugar

• 1 tbsp white sugar

• 1 1/2 tsp cinnamon

*Preparing pumpkin seeds for roasting:

1. Remove seeds from ‘guts’

2. Rinse well

3. Dry with paper towels or even better, air dry overnight.

4. Follow the recipe for deliciousness

DIRECTIONS:

1. Preheat your oven to 350 degrees

2. Mix all ingredients of your preferred version in a bowl and toss to coat.

3. Spread evenly in a single layer on a baking sheet and bake for 40-45 minutes, stirring every 5-10 minutes.

4. Allow to cool thoroughly before eating.