4
1 rating

Roasted Pumpkin Seeds

Staff Writer

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!

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6
Servings
192
Calories Per Serving

Notes

Note: You can also add cayenne pepper or other herbs. I made it simple with my granddaughter but for the adults I would add some heat!!

Ingredients

  • 1 1/2 Cup raw whole pumpkin seeds
  • 1/2 - 1 Teaspoon sea salt
  • 2 Teaspoons 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.

Pumpkin Seed Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Seed Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
17g
26%
Sugar
0.5g
N/A
Saturated Fat
4g
18%
Cholesterol
3mg
1%
Protein
10g
20%
Carbs
3g
1%
Vitamin A
11µg
1%
Vitamin C
0.6mg
1%
Vitamin E
0.7mg
3.7%
Vitamin K
2µg
3%
Calcium
15mg
2%
Fiber
2g
8%
Folate (food)
19µg
N/A
Folate equivalent (total)
19µg
5%
Iron
3mg
16%
Magnesium
191mg
48%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
8%
Phosphorus
398mg
57%
Polyunsaturated
7g
N/A
Potassium
261mg
7%
Sodium
79mg
3%
Zinc
3mg
17%