Visit Us On FacebookVisit Us On TwitterVisit Us On LinkedinVisit Us On Google PlusVisit Us On PinterestVisit Us On Youtube

1

I don’t know about you but I tend to only ever have pumpkin seeds in October, directly after I carve our Halloween pumpkin for the year. I know pumpkin seeds have a whole host of amazing nutritional qualities worth having regularly (like magnesium, which helps you sleep) but I just never think of them until it’s Halloween time.

This year I decided to branch out of my regular salt & pepper roasted seeds and dive into some flavours. Truth be told this post was originally supposed to be entitled “Roasted Pumpkin Seeds FOUR Ways” but I burnt one of them and the other didn’t turn out and I ran out of seeds! HA! But hell, two outta four ain’t bad!

Salt & Vinegar Roasted Pumpkin Seeds

pumpkin-seeds

Ingredients:

  • 3/4 cup pumpkin seeds, rinsed and patted dry
  • 1 cup apple cider vinegar (although white vinegar would do just fine)
  • 1 tsp salt

Directions:

  • Put pumpkin seeds in a bowl and pour vinegar over top, make sure there’s enough vinegar so that all seeds are submerged and let soak for 2 hours (I actually let it soak overnight)
  • Drain the pumpkin seeds and add the salt, mixing thoroughly
  • Spread seeds on a baking sheet making sure none overlap at cook for 15 minutes in an oven set at 350ºF

 

Taco Flavoured Pumpkin Seeds

2

Ingredients:

  • 3/4 cup pumpkin seeds, rinsed and patted dry
  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1.5 tsp pepper
  • 1.5 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano

Directions

  • Mix all spices together in a small bowl
  • Add pumpkin seeds to spice bowl and mix thoroughly
  • Spread seeds on a baking sheet making sure none overlap at cook for 15 minutes in an oven set at 350ºF

Trackbacks

  1. […] (a skeleton – his choice!), his bucket has been well played with. Our pumpkins are carved, seeds roasted, front porch decorated. We’re […]

Speak Your Mind

*