Roasted Pumpkin Seeds November 01 2018, 0 Comments

Halloween may be over, but roasted pumpkin seeds are a tasty guilt-free snack all throughout the season. Besides being deliciously crunchy, they're high in fiber, antioxidants and several valuable nutrients. 


  • Pumpkin
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder


  1. Remove the seeds from the pumpkin. After cutting an opening in the top of the pumpkin, use your hands and a spoon to remove the pulp, stringy fiber and seeds. Take off as much pulp as you can from the seeds.
  2. Carve your pumpkin! I always go for the classic jack-o-lantern. Here are my friends and my pumpkins for some inspiration. Check out that pirate ship! 
  3. Wash and dry the seeds- place the seeds in a strainer and run cold water over them to remove any remaining pulp. It's important to make sure the seeds are dry before roasting them- it makes them crispier! You can let the seeds dry overnight in a bowl, or if you're impatient like me, you can use a blow dryer on low temp and speed (otherwise they'll fly out of the bowl!) to speed the process up. 
  4. In a bowl, add the olive oil, salt, pepper and garlic powder to the seeds. The exact amounts are up to your taste, but just make sure they are thoroughly covered.
  5. Spread the seasoned seeds out evenly across a baking pan and place in the oven at 350 degrees. Bake them for about 20-30 minutes, until they are slightly browned and crispy. Check the seeds and stir every 10 minutes.