It’s squash season, and everyone seems to gravitate towards pumpkins at this time of year… But on top of making delicious No Bake Pumpkin Pie, Maple Pumpkin Cranberry Muffins, cakes, soups, Pumpkin Smoothie Pancakes, even Pumpkin Peanut Butter Ice Cream! Don’t forget about the delicious seeds! But you might wonder How To Roast Pumpkin Seeds? This is for you!
Did you know that pumpkin seeds (sometimes called “pepitas”) are packed with nutrients, vitamins and essential minerals, like zinc, potassium and magnesium?
Of course, in order to get maximum benefits, it’s better to eat them raw (without the white shell), but you can also toast them quickly in the oven with some spices for a delicious healthy snack that everyone will love. And it’s free when you already have the pumpkin! No waste!
Here’s a super simple recipe I made recently that disappeared faster than you can say it…
Roasted spicy pumpkin seeds
A simple and healthy roasted pumpkin seeds snack everyone will love, that can be changed with your favourite spices!
- 1 cup fresh pumpkin seeds from a small pumpkin all pulp removed, but no need to wash them
- 1 tsp extra-virgin olive oil or avocado oil
- 1/2 tsp paprika powder
- a pinch of sea salt
Mix the fresh pumpkin seeds in a bowl with the oil and spices.
Spread the seeds evenly on a baking sheet lined with parchment paper.
Bake in oven at 375 F for 15-18 minutes.
Remove from oven and wait 10 minutes before eating.
**Even if they don't look really roasted, resist the urge to roast them longer or you risk burning the seed inside.**
Cool down completely and store in an airtight container, for up to 3 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 100kcal | Fat: 9g | Saturated fat: 1g | Sodium: 30mg | Potassium: 129mg | Carbohydrates: 1g | Fiber: 1g | Protein: 4g | Vitamin A: 140% | Vitamin C: 0.3% | Calcium: 7% | Iron: 1.5%