By Marilyn Sultar
Roasted Pumpkin Seeds Recipe
5 steps
Prep:20minCook:50min
“I loved it when my Mom would make us roasted pumpkin seeds. They were always a treat because we only got them once a year. Mom would make hers in a skillet with melted margarine and a bit of salt, then she would roast them in the oven. Here is a grown up version of pumpkin seeds that I think might even be better!” ~
TASTE OF HOME NOTE: To enjoy the seeds from a pumpkin you hollow out, spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.”
MSS NOTE: I originally posted this recipe on a blog I had called “A Tzimmes.” I originally found this recipe
published in Taste of Home October/November 2007, p19.
PHOTO BY: Taste of Homr
Updated at: Thu, 17 Aug 2023 04:58:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
13
Low
Glycemic Load
0
Low
Nutrition per serving
Calories81.9 kcal (4%)
Total Fat8.1 g (12%)
Carbs1 g (0%)
Sugars0.2 g (0%)
Protein2.5 g (5%)
Sodium298.7 mg (15%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil.
Step 2
In a small bowl, combine all ingredients; spread into prepared pan.
Step 3
Bake at 250° for 45-50 minutes, stirring occasionally. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned.
Step 4
Serve warm, or cool before storing in an airtight container.
Step 5
Yield: 2 cups.
View on Dawn Fagerstrom of Warren, Minnesota.”
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