Other than the changing leaves and the dropping temperatures, there’s not much that seems as quintessentially ‘Fall’ as pumpkins. Carving and then eating pie and those delicious, crunchy seeds. But how do you really roast those high-in-iron-and-protein filled seeds? Well, we’ll tell you:
- Rinse pumpkin seeds under cold water
- Spread in a thin layer on an oiled cookie sheet (or you can use parchment paper) and stir to evenly coat
- Salt
- Bake for 20-25 minutes (check and stir around half way through) at 325F
If you’re a little more daring, you can toss the toasted seeds in an oiled skillet over medium heat with sugar, cinnamon and even cayenne pepper and ginger for some extra zing!
Thought that was sweet? You'll enjoy: