Roasted Cinnamon Pumpkin Seeds
Since I don't have any kids and I live too far out in the sticks for trick-or-treaters, Halloween usually passes me by without any fanfare. I don't normally carve pumpkins or dress up. But I am all about scooping up a fantastic deal on the after-Halloween pumpkins to make one of my favorite healthy fall snacks...pumpkin seeds! When I saw pumpkins on sale the day after Halloween for $1 each, I knew it was seed roasting time.
Roasting pumpkin seeds is SO easy...and fun, too in a sticky, messy kind of way. You can also roast other types of squash seeds, so don't throw away the insides of your butternut and acorn squash!
First, cut your pumpkin open and scoop out the insides. Try to pull the pulp and strings away from the seeds as you go. It will be much easier later to get the seeds clean.
Give them a good rinse under running water. I like to rub them through my hands to make sure to really get the seeds clean.
Spread the seeds out on a baking sheet with a little canola oil or cooking spray. I lined mine with foil for easy clean-up.
Bake at 250 degrees for 1 hour, stirring every 20 minutes or so.
At this point, you can add seasonings or just eat them plain. I did a batch with just a little tiny bit of butter and some salt and another batch with cinnamon! Yum!!
Once you add your seasonings, turn the oven to 350 and roast for another 15 minutes or so. Check them frequently to make sure they don't burn. Store the seeds in an airtight container for several weeks in the refrigerator (if they last that long).
Pumpkin seeds taste great and are great for you. 1 ounce is about 85 seeds and has 126 calories. The seeds are full of essential fatty acids and healthy oils, and the outside of the seed, the hull, is full of fiber. And, yes, you can eat the whole thing. No need to shell them!
What are your favorite ways to season pumpkin seeds?
