Roasted Pumpkin Seeds

I thought I better get this recipe up before it’s too late.
If you haven’t roasted Pumpkin seeds.
you are missing out!

Not only are they good for you, but they have this wonderful, nutty flavor that my entire family loves.

Pumpkin seeds contain anti-oxidants, are high in protein, and they help reduce cholesterol.

They are also good for prostate health.

Every year right before Halloween we head out and pick out several pumpkins as a family tradition (just like apple picking).
We were a bit concerned this year after the drought,
but luckily there were plenty of pumpkins here in the Midwest.Here is my recipe for
Roasted Pumpkin Seeds…

1-2 Pumpkins (the big ones have less seeds)
Olive Oil
Lawry’s Seasoned Salt
Paprika

*Preheat oven to 350

First you have to get those seeds out.
My little assistant, Valerie,
Enjoyed every minute.

Getting the seeds separated from the pumpkin can be tricky.
I usually run it all under water in a strainer and that helps.
It’s okay if you have a little pumpkin left on the seeds.
That will give them some added flavor!

Dry them on towel.

Rub 1 Tablespoon olive oil all over a cooke sheet.
Pour seeds onto cookie sheet.
Pour another Tablespoon of Olive Oil all over seeds.
Mix with your hands.
Sprinkle Lawry’s Seasoned Salt and Paprika all over them.
I load it up because we like them salty.
No measurement here…just sprinkle, it will be fine.
Bake in your 350 degree oven for 30 minutes.
(some recipes say boil first…no need)
These will start to smell so good in minutes.

WARNING!
Once you start eating them,
you won’t want to stop.
A lot like nuts…crunchy and salty.
They go great with beer or apple cider @ Halloween gatherings.
Also great for kids lunches.

I usually leave them out for a couple days near my Halloween decor.
After 2-3 days I store them in the fridge in a glass jar.

Enjoy and share with friends and family!

Love,
Julie

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