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Lilly’s Table

 
 
French bread
Roasted Pumpkin Salad
© Lillys-Table.com Photo of Roasted Pumpkin Seeds
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Pumpkin Seeds

from Roasted Pumpkin Salad, the Week of October 27, 2013.
View the previous or next recipe for this meal.

Pepitas! Whether it is out of your jack-o-lantern or the sugar pie pumpkin that roasted up so nicely. Scrap those little guys out and turn them into this tasty treat that can top soups, salads, granolas, or just pop them in your mouth. Seeds from other squash, such as butternut work too with this recipe.

Ingredients

  • 1 cup pumpkin seeds, or other squash seeds, raw
  • 1 pinch sea salt, to taste

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 325.

Rinse the seeds well removing any membranes or pieces of pumpkin or squash.

Pat them dry. Spread them on a baking sheet lined with foil or parchment paper. Sprinkle with salt.

Bake for about 20 minutes, shaking the pan every 5-10 minutes as they can go from light to dark quickly. Continue heating until they are roasted to your liking, lightly golden and a touch crunchy.

Please note that they will continue to cook on the hot pan, so if they are perfect remove from the pan to cool.