from the NatureBox editors
After carving 3 pumpkins this weekend, we had our hands absolutely FULL of pumpkin seeds. This is a very, very good problem to have :)
A quick Facebook poll made is clear that we should stick with a classic savory preparation so we quickly got to work seasoning and roasting and now we have the most delicious snack for the office this week (as if we didn’t have enough snacks here!)
- 3-4 cups of pumpkin seeds, cleaned, rinsed and dried (we let them dry on a baking pan on the counter overnight)
- 1 TBSP oil or butter (we did one batch with butter and one with olive oil)
- Coarse sea salt
- Garlic powder (optional)
Preheat oven to 300*. Toss dried pumpkin seeds with oil of choice, a sprinkling of sea salt and garlic powder. Spread seeds out on a roasting pan and bake for 10-20 minutes, checking frequently and stirring occasionally. Cooking time may vary based on how many seeds you have on the pan and how toasty you like your seeds.
Cool on a wire rack covered with paper towels and sprinkle with additional sea salt, if desired. Enjoy!
Like ‘em sweet? Stay tuned, we’ll do that next weekend!
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