Recipe for Home Roasted Pumpkin Seeds

Fresh pumpkin seedsOnly roast pumpkin seeds with the shells on. You can use seeds taken from a whole pumpkin but first wash them to remove pumpkin sinew and leave to air dry overnight.  Otherwise, buy raw (unsalted) pumpkin seeds.Many recipes suggest roasting pumpkin seeds at temperatures up to or above 200C (400F).  Unfortunately high temperatures and fats/oils don’t make a healthy mix.  Try roasting at 150C (300F).   Roast pumpkin seeds while you are slow cooking another meal.Spread seeds on a roasting tray.  Roast for 20-30 minutes or until colour begins to become golden.Remove seeds from oven and toss with 1 tablespoon of olive oil and your choice of herbs and spice, such as a dash of tamari soy sauce, cayenne pepper or paprika, celery salt.  Try mixing with Dukka.  When completely cool, seal in an airtight jar and store in refrigerator.


Read more about 10 longevity boosts you can get from pumpkin seeds.

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