Roasted Pumpkin Seeds
Did you
know pumpkin seeds have been enjoyed for more than 7,000 years? Ancient cultures prized them for their nutrition and believed they brought good health and energy. Today, they’re still a seasonal favorite...full of protein, healthy fats, and a satisfying crunch.
Also, and this may blow your mind...medium pumpkin typically has about 500 seeds, though the exact number can vary widely depending on the size and variety of the pumpkin. Small pie pumpkins may have fewer than 300, while very large carving pumpkins can have well over 800 seeds!
When you carve
your pumpkins this fall, don’t toss the seeds! They’re one of the tastiest byproducts of your autumn décor. Roasting them is quick and easy, and they make a wholesome snack that feels just right for the season.
Easy Roasted Pumpkin Seeds Recipe
1. Rinse pumpkin seeds in a colander to remove stringy pulp.
2. Pat them dry with a towel.
3. Toss with 1–2 teaspoons of olive oil and sprinkle with
salt. 4. Spread in a single layer on a baking sheet.
5. Roast at 300°F for 25–30 minutes, stirring halfway, until golden and
crunchy.
Enjoy them warm from the oven or save them in a jar for later snacking. You can even try variations like cinnamon sugar, garlic powder, or chili spice for a little twist.
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