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A baking pan full of roasted pumpkin seeds with two small, orange pumpkins in the background.
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Roasted Pumpkin Seeds

Course Snack
Keyword Vegan, Pumpkin Seeds, Seeds, Gluten Free, Pumpkin, Vegetarian, Olive Oil, Salt
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Oven
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 119kcal
Author Recipe from: Maine EFNEP

Equipment

  • Oven
  • Cookie Sheet
  • Colander
  • Medium Bowl

Ingredients

  • 1 Pumpkin For the seeds
  • 1 Tablespoon Olive Oil
  • ¼ teaspoon Salt Or to taste

Instructions

  • Preheat the oven to 350°F.
  • Carve the pumpkin, and separate pumpkin seeds from the stringy pulp.
  • Rinse raw pumpkin seeds in a colander under cold running water, and shake or pat seeds dry with a paper towel.
  • In a bowl, toss seeds in olive oil and salt.
  • Spread seeds on a lightly greased cookie sheet.
  • Roast seeds in the oven for 20-30 minutes or until golden brown, flipping halfway through.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 3mg