Your Guide to a Fall Favorite

As autumn leaves fall and pumpkins take center stage, don't let those seeds go to waste! Roasting pumpkin seeds is a simple, rewarding process that turns a often-discarded byproduct into a delicious, nutritious snack. Here's how to achieve perfectly crispy roasted pumpkin seeds every time.

Preparation: The Key to Crispiness

Clean and dry: Start by thoroughly cleaning your pumpkin seeds. Remove all pulp and strings, then rinse under cold water. For extra cleanliness, simmer the seeds in salted water for 5 minutes. Pat the seeds dry with a clean towel – the drier they are, the crispier they'll become.

Seasoning

Toss your clean, dry seeds with olive oil and your favorite seasonings. A simple combination of salt and garlic powder works wonders, but don't be afraid to experiment.

For 1 cup of seeds, you'll need:

• 1 tablespoon of oil
• 1 teaspoon of salt

Roasting

Preheat your oven to 325°F (165°C). Spread the seasoned seeds in a single layer on a baking sheet. Roast for about 20-30 minutes, stirring occasionally to ensure even browning. Keep a close eye on them – smaller seeds may need less time.

The Finishing Touch

Allow the seeds to cool completely before storing or eating. They'll continue to crisp up as they cool. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Try adding them to this Roasted Butternut Squash Salad recipe

Roasted pumpkin seeds aren't just a tasty snack – they're packed with nutrients like magnesium, zinc, and omega-3 fatty acids. Plus, they're incredibly versatile. Sprinkle them on salads, soups, or enjoy them by the handful.

So next time you're carving pumpkins or making pumpkin pie, don't toss those seeds. With just a little effort, you can transform them into a crunchy, addictive treat that embodies the flavors of fall.