Roasted Pumpkin Seeds
On Tuesday I promised you roasted pumpkin seeds so here they are!
The recipe I use is not only for pumpkin seeds, you can use it with seeds from any squash or gourd.
All you have to do is clean your seeds, let them dry, drizzle with olive oil, and season with salt (or any other spices you like).
Simple and delicious. The best part may be that eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Simple, delicious, and good for you!
Do you love roasting seeds too? Let me know in the comments. ❤️
Ingredients
Pumpkin seeds (or any other seed from a gourd or squash)
Olive oil
Sea salt
Remove seeds from pumpkin. Using a fine mesh colander rinse the seeds and remove all the strings.
Allow seeds to dry for several hours or overnight. Seeds don’t roast well if they are wet.
Preheat oven to 300 degrees.
In a bowl drizzle olive oil over seeds and sprinkle on sea salt. Mix until coated evenly.
Place seeds on a baking sheet and roast 20-30 minutes or until golden brown.
Remove from oven, taste and add any additional seasoning.