Tuesday, November 26, 2013

Tiny Tuesday Recipe - Roasted Pumpkin Seeds

We know many of you are busy thinking about what to cook, bake or make for Thanksgiving, so here's a Tuesday recipe teaser from our very own Gwen Hill. Sign up for our newsletter - The Weekly Dish - to get a new recipe every week.

Roasted Pumpkin Seeds

by Gwenda Hill, Open Arms Registered Dietitian

Photo by Brian Jackson via Flickr

There’s more to a pumpkin than just pie. Roasted seeds are a yummy bonus from the hard work of digging out the pumpkin guts.

  • Pumpkin Seeds 
  • Olive oil 
  • Salt


  1. Preheat oven to 400. 
  2. Pull all pumpkin seeds out of the pumpkin.
  3. Put into a strainer and clean under running water. 
  4. Pour into a bowl. 
  5. Add just enough oil to coat. Sprinkle with salt. 
  6. Spread evenly on a cookie sheet. 
  7. Bake for about 7-10 minutes, depending on the amount of seeds. Stir half way through cooking. Watch closely- they go from deliciously roasted brown to a dark brown burn in a matter of minutes. 
  8. Remove from oven and allow to cool. Add additional salt to taste, if needed. 
  9. Enjoy!

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