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Pumpkin Seeds Roasted

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I grew up in a household where we didn’t waste anything. On Halloween after we carved the pumpkin mom would roast the seeds. The smell of them roasting sure brings back some good memories. Last fall I tried different ways of cooking the pumpkin seeds, but nothing could compare to the simple way mom used to do it.

Did you know that pumpkin seeds  contain L-tryptophan, a naturally occurring depression treatment. Pumpkin seeds also contain a good deal of phytosterols, which inhibit the  absorption of cholesterol in the human body. They are also high in magnesium and zinc. You can read more about the health benefits of pumpkin seeds here.

You’ll need:

Raw pumpkin seeds ( I cooked a small sweet pumpkin for puree and saved the seeds).

1 tablespoon butter or more depending on the amount of seeds.

Sea salt

Rinse your seeds. Just enough to get the goop off.

Lay them out to dry on a paper towel. Blot until fairly dry.

Toss seeds in a bowl with the melted butter and salt.

Spread the seeds in a single layer on a baking sheet.

Bake in a pre heated 300 degree F for about 45 minutes or until golden brown; stir if needed. I had a small amount so I didn’t need to stir them. If you are roasting them closer together you need to stir so they cook evenly.

Cool and eat.  They are so good I eat the shell and all 🙂 Store in an air tight container.

Shared at these sweet parties!

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