Roasted Pumpkin Seeds | The Little Shop of Olive Oils

Roasted Pumpkin Seeds

Tracey Wilkinson

Ingredients:

  • 2 cups pumpkin seeds, raw, from about 2–3 large pumpkins
  • 4 cups water, plus 1 Tbsp salt
  • 2 Tbsp of Extra Virgin Olive Oil
  • Dash of Himalayan salt for roasting, additional if necessary

Directions:

  1. Preheat oven to 300 degrees then coat baking sheet with 1 tbsp Extra Virgin Olive Oil (use a mister if needed).
  2. Remove seeds and remove as much of the strands from the seeds as possible.
  3. Add seeds and salted water into a large saucepan then bring to a simmer over medium heat.
  4. Let pumpkin seeds simmer for about 10 minutes, drain water then pat seeds dry. Place seeds in a small mixing bowl, drizzle with remaining Extra Virgin Olive Oil of your choice then sprinkle with a little dash of salt.
  5. Spread pumpkin seeds on baking sheet then bake for about 40–45 minutes, stirring frequently until the seeds are lightly browned and dry.

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