Carving pumpkins is a fun and festive fall tradition that many have enjoyed for years. Instead of throwing away the seeds from the pumpkin, reuse them and make a tasty snack instead! From our friends at Love and Lemons, these roasted pumpkin seeds are both delicious, easy to make, and are a great way to reuse your pumpkins this fall!
INGREDIENTS
1 cup pumpkin seeds
½ teaspoon extra-virgin olive oil
¼ teaspoon sea salt
Chili Powder, for sprinkling
INSTRUCTIONS
Scoop out the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
Toss with a few sprinkles of chili powder and serve.
