I honestly haven’t had many things pumpkin this year…
But I am debating going out today and buying some pumpkin puree (I don’t feel like tackling the real thing) to make some cookies. Or maybe some pumpkin bars. We’ll see what I feel like!
But I have been munching on pumpkin seeds for a while!
We carved a pumpkin a couple of weeks ago. Sadly, the pumpkin has made it’s way to the garbage since apparently two weeks in the still-summer-not-fall Texas sun doesn’t bode well for those little orange guys. Luckily I got a huge batch of seeds out of it for roasting!
These cooked garlic roasted pumpkin seeds were always my favorite part of pumpkin carving. It is so easy to do and such a delicious snack! Of course, my favorite seasoning is garlic, but you can choose whatever seasoning fits your fancypants.Print
These cooked garlic roasted pumpkin seeds were always my favorite part of pumpkin carving. It is so easy to do and such a delicious snack!
- Seeds from a large pumpkin turned jack-o-lantern or pie
- 3–4 cups of water
- 1 teaspoon garlic salt
- ½ tablespoon extra virgin olive oil (maybe more depending on how many seeds you have)
- garlic powder
- Separate all the seeds from the guts of the pumpkin. Rinse them clean in a strainer.
- Soak the cleaned seeds in a bowl with water and garlic salt for one hour.
- Preheat oven to 425 degrees.
- Drain the seeds, and lightly pat them dry with a paper towel. Add to a bowl, and add EVOO. Stir to lightly coat in oil.
- The layout on a non-stick sprayed baking pan and lightly dust with garlic powder.
- Bake for 10 minutes and stir. Roast additional 5-10 minutes until golden or desired crispiness.
- Category: Healthy Snacks
What’s your favorite part of a pumpkin?