Roasted Pumpkin Seeds

Cindy Anschtz Barbieri|Dec. 3, 2013 1:12 pm EST

4 (1 ratings)

After carving your pumpkins or boiling to make pumpkin puree save the seeds to make Roasted Pumpkin Seeds! This picture is my granddaughter Brooke from 2010 and she loves to pick out her own pumpkins, carve then we make roasted pumpkin seeds. Love making memories! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

6

Ingredients

1 1/2 cup raw whole pumpkin seeds
1/2 - 1 teaspoon sea salt
2 teaspoon ghee or organic unsalted butter

Directions

Directions
Preheat oven to 300. Toss seeds in a bowl with the melted ghee/butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.