HOMEMADE ROASTED PUMPKIN SEEDS
Carving pumpkins may get all the Halloween glory, but it's roasting the oh-so-addictive seeds inside that's become our favorite treat for any time of year. Pumpkin seeds, also called Pepitas, are an amazing snack that you can roast and enjoy in just a few simple steps. You can season your seeds any way you like, opting for a savory flavor profile-think cumin and coriander-or a sweet combination, like cinnamon and ginger. No matter how you season them, roasted pumpkin seeds serve as the perfect blank canvas for the flavors of your choice.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leave some pulp on - it adds to the flavor; for the same reason, do not rinse the seeds).
- Spread seeds in a shallow, jelly roll pan with sides, 15x10x 1 1/2 inches. Spray seeds with cooking spray; sprinkle with salt.
- Bake 25 to 30 minutes or until browned; cool.
Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g
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