How To Roast Pumpkin Seeds
Learn how to roast pumpkin seeds to toss into salads, and sprinkle on soup. Roasted pumpkin seeds are a healthy low carb keto snack!
Pumpkin Seed Recipe
- 2 cups clean pumpkin seeds
- 2 teaspoons garlic powder
- ¼ teaspoon cayenne
- 2 teaspoons Worcestershire sauce
- ½ black cracked pepper
- 1 teaspoon sea salt
- 3 tablespoons melted butter
After carving pumpkins and squash, remove the seeds into a large bowl.
Rinse pumpkin seeds under running water in a colander until most of the pumpkin pulp is washed off. Pick out any larger pieces of pulp and discard.
Preheat oven to 375 degrees.
Place rinsed seeds in a large bowl and add garlic powder, cayenne, Worcestershire sauce, black pepper, sea salt, and melted butter.
Mix well to coast all the pumpkin seeds and pour in a single layer on a parchment lined baking sheet or roasting pan.
Roast 375 for 15 minutes, check them, stir and turn them over, roast 5 or more minutes if needed to get an even golden brown color.
One serving portion is ¼ cup. This recipe makes 8 servings.
how to use:
Baked pumpkin seeds make a great snack or appetizer, and they are also are great on hot soup, on salads, or in a trail mix.
freeze pumpkin seeds:
Save clean washed pumpkin seeds in the freezer from your Halloween or fall pumpkin carvings. Just place them in ziptop bags until you are ready to roast them.
squash and pumpkins:
You can use seeds from winter squash like acorn squash, sweet dumpling squash, and buttercup squash, that's what I used!
roasted pumpkin seed uses:
dry seeds before roasting?
I do give them a good shake in the colander after I've rinsed them and pat them partially dry with paper towels.
Serving: 8g | Calories: 131kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 344mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg