Savory Roasted Pumpkin Seeds

It’s that time again - pumpkins and pumpkin seeds!

Prepare Your Seeds

The first step in preparing the pumpkin seeds is to cut open your pumpkin! If you can find a peanut pumpkin,I think you'll be delighted! I was! They look like they are covered with peanuts and are a little sweeter than most pumpkins. And baking your own pumpkin, instead of using canned, is always worth the effort. What a difference!
​Directions for baking the pumpkin are in an earlier post. Do a search on the welcome page!

Place the seeds into a colander and pull out the orange pumpkin strings (discard) while rinsing with warm water. 

Place the seeds on a towel and let dry over  night. Don't skip this step!  If they  aren't  completely dry, they won't be crisp!

Oil and Season 

Add one or two tablespoons of olive oil to thoroughly coat. 
The final amount will depend on the size of your pumpkin and the amount of seeds.
(about 1 teas. oil per 1/2 cup of seeds) 

Add 1 teaspoon pink  Himalayan sea salt and 1 teaspoon smoked paprika
(inspired by Kevin  Lee Jacobs - a favorite!)
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Bake and Serve

Heat oven to 350 degrees. 
Spread on a cookie sheet and bake for 25 to 30 minutes. Cool and serve warm!

Watch them closely so  they don’t burn but be certain to cook them until crisp so they won’t be tough!
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 This is on of many options. You'll find a lot of recipes for savory, as well as sweet, roasted pumpkin seeds on line.  If you come up with your own variation, add it in the comments below! Enjoy!