Toasted pumpkin seeds are a tasty and healthy snack. A great way to mix things up and satisfy that need for savory crunching. Not only that, but putting the seeds to use when cooking with squash reduces food waste. Garlic-herb pumpkin seeds are my go-to seasoning choice, but I also encourage you to try your own flavor combinations!
Makes 1.5 cups
- About 1 1/2 cups pumpkin seeds, cleaned (see below)
- 3/4 tsp garlic powder
- 3/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp salt
Preheat the oven to 350 F (175 C).
Clean the seeds
Use your fingers to sort the pumpkin seeds out of the pumpkin guts. Place the seeds in a colander and rinse well. Drain very well (they’ll still be slimy, but not sopping wet).
Season and bake
Mix all of the seasonings in a small bowl. Spread the pumpkin seeds in an even layer over a medium baking sheet. Sprinkle the seasoning mixture evenly over the seeds and bake for 10 minutes. Stir the seeds and bake for another 10 minutes. Stir once more and bake for about another 10 minutes, or until they lightly browned (and very dry to the touch). You can eat the garlic-herb pumpkin seeds while they’re still warm or wait until they cool and store them in an airtight container at room temperature.