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  • Recipes – Under Construction

How to Roast Pumpkin Seeds

October 15, 2019 by nadia.payne

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Texas A&M AgriLife Extension logo (color)

Roasted Pumpkin Seeds

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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Servings 8

Ingredients
  

  • 2 cups raw pumpkin seeds
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Wash your hands and clean your cooking area.
  • Cut pumpkin, scrape out seeds and place in a colander.
  • Cover the seeds with water and remove remaining pumpkin flesh.
  • Strain seeds in a colander and set aside.
  • Bring a pot with 2-3 inches of water plus a few dashes of salt to a boil over medium to high heat.
  • Add seeds to the water and let them simmer for 10 minutes.
  • Strain seeds from hot water and pat dry.
  • Preheat the oven to 375 F.
  • Place seeds in a small mixing bowl and add the olive oil, salt, and black pepper. Mix well.
  • Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
  • Bake at 375 F for 20-30 minutes, or when lightly browned, remove the pan from the oven and let them cool.
  • Enjoy!

Notes

Nutrition Facts Servings: 8, Serv. size: 1/4 cup (32g), Amount per serving: Calories 190, Total Fat 14g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 150g (7% DV), Total Carb. 4g (1% DV), Fiber 2g (7% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 11g, Vit. D 0mcg(0% DV), Calcium 07mg (0% DV), Iron 4mg (20% DV), Potas. 245mg (6% DV)
Keyword English

Filed Under: recipes

Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

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