Ingredients
- 4 cups of pumpkin seeds. The seeds from one large pumpkin
- 4 tablespoons of butter melted
- Salt
Instructions
- Preheat the oven to 350°
- Remove the pumpkin seeds from a large pumpkin. Use a large strong metal spoon to scrape out the pulp and the seeds and put them in a large bowl.
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Rince the slippery seeds in a colander and separate all the pulp.
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Line a baking sheet pan with parchment paper or a silicon mat.
- Spread the cleaned pumpkin seeds on the baking sheet pan in a single layer.
- Melt butter and spread evenly over the seeds.
- Mix all the seeds to coat and then make sure they are in a single layer.
- Lightly salt and stir.
- Bake the pumpkin for about 15 minutes, every 5 minutes stir and make sure they do not overcook.
Notes
1. Roasted Pumpkin Seeds with no oil or butter. Instead of spraying your sheet pan with spray oil use parchment paper or a silicon mat. Spread the washed and patted dry seeds and place on the sheet pan in one single layer. Sprinkle with sea salt if desired. Roast in a 350° F oven for 15 minutes. After 10 minutes stir the seeds around for even cooking.
2. Depending on how moist your seeds will determine how long it will take to roast them. You may also like them a lighter or darker color so you determine how long it takes to cook the seed. Have a fun time with your family carving pumpkins and making and eating roasted pumpkin seeds!
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
