It's that time of year dude n' grrrls - Pumpkins everywhere! Carving, Pies, Pancakes…but what about the seeds? We can't just let them go to waste, can we? No! And that's why we're here with our Simple Roasted Pumpkin Seed Recipe, a snack which can be enjoyed on the go, in your house…or anywhere you see fit!
- One or more whole fresh Pumpkins
- 1 t. Oil (we carved 2 large pumpkins and yielded 4 c./293g of seeds. If you have less seeds use less oil)
Rince off all the pumpkin goo, then lay them out on a towel to air dry. You can wait a couple hours or leave them over night
When they're dry, put them into a bowl and drizzle your oil over them. Toss those seeds around ( you can use your fingers or a spoon ).
Once you see they are all coated, sprinkle your salt and toss again.
Now lay them evenly on a cookie sheet or cake pan. ( if you want, you could sprinkle a little more salt )
Bake at 350 for 15 minutes.
Stir seeds around and bake additional 10 minutes or until they are golden brown.
Remove and let cool.
You'll hear them snap and crackle as they cool down.
Store them in an air tight container and enjoy as a quick and delicious snack!
One serving of 1/3 c (28g)
About the Buff Blog:
The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!