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Snacks & Treats

Roasted Pumpkin Seeds

Oct 18, 2015

A classic Halloween treat! After carving your jack-o-lantern, roast pumpkin seeds for a salty, crunchy snack. 

  • pumpkin seeds
  • canola or olive oil, for roasting
  • salt or other spices

1. Scoop pumpkin seeds out of your pumpkin, along with all the goo. Separate as much of the pumpkin flesh and orange strands as you can and put the seeds into a bowl.

2. Fill the bowl with water and swish about, then pour the mixture through a colander to drain well.

3. Spread the seeds out on a paper towel-lined baking sheet to get them as try as possible (this will make them crunchy). Pat the tops try and let the seeds sit out for awhile if you have time. 

4. Preheat the oven to 375°F. Spread the pumpkin seeds out on a parchment-lined baking sheet, drizzle with oil and use your hands to coat them well. Spread out in a single layer and sprinkle with salt or any other spices you like.

5. Roast for 20-30 minutes, shaking the pan or stirring the seeds once or twice, until golden.

Let cool before serving.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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