Spiced Pumpkin Seeds – 31 Days of Fall Flavors Recipe #6
Stop!! Don’t throw out the seeds when getting those pumpkins ready to cook for puree or to carve for Halloween! Toasted and tossed with a little bit of seasoning, they make a great healthy snack. You can simply bake and toss with a little salt or try this recipe, which is one of my favorite pumpkin seed recipes from wholeliving.com.
Spiced Pumpkin Seeds
Makes about 1 cup
- Pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- 1 pinch cinnamon
- 1 pinch cumin
- 1 pinch cayenne
- 1 tablespoon honey
- Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
- Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
- Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.