Happy Tuesday! As promised in an earlier post, I have a quick & easy recipe to share with you today: oven-roasted pumpkin seeds. If you are someone like me who does not like to waste anything, this is a great way to get the most bang for your buck out of your carved Halloween pumpkins!

After you’ve scooped out all those slimy pumpkin guts, why not roast up the pumpkin seeds for a healthy and delicious snack or salad-topper? Pumpkin seeds are a terrific source of zinc, vitamin e, and a wealth of antioxidants!

oven-roasted pumpkin seeds

1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.

2. Rinse the seeds clean of all pumpkin goop.

3. Dry the seeds on a paper towel.

4. In a small bowl, stir 2 tbsp butter or coconut oil with the seeds until they are well-greased.

5. Spread out the seeds in one layer on the baking sheet. {We had enough pumpkin seeds to do two separate batches.}

6. Season however your heart desires! We did one sweet batch {pumpkin pie spice + cinnamon} and one savory batch {garlic salt + ground pepper.}

7. Bake for 10-12 minutes, until seeds begin to turn golden brown at edges. Be careful not to overcook the seeds, because they burn quickly! Roasting pumpkin seeds reminded me a lot of cooking popcorn, where things can go from delicious –> disastrous in a very short time frame.

ENJOY! 🙂