Roasted Pumpkin Seeds Recipe

Roasted Pumpkin Seeds Recipe History Pumpkin seeds, also known as pepitas, have been consumed for thousands of years, dating back to ancient civilizations in the Americas. Indigenous peoples in North and Central America harvested and ate pumpkin seeds, recognizing their nutritional value and culinary versatility. Over time, pumpkin seeds spread to other regions of the world, becoming a popular snack and ingredient in various cuisines. Roasting pumpkin seeds became a common practice, enhancing their flavor and creating a crunchy, satisfying snack enjoyed by people of all ages. #### Ingredients - 1 cup pumpkin seeds, cleaned and rinsed - 1 tablespoon olive oil or melted butter - Salt to taste - Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, cinnamon, or any preferred spice blend #### Instructions 1. **Clean and Rinse Seeds**: Preheat your oven to 300°F (150°C). Remove the pumpkin seeds from the pumpkin and separate them from the pulp. Rinse the seeds under cold water to remove any remaining pulp. Pat them dry with a clean kitchen towel or paper towels. 2. **Season Seeds**: In a bowl, toss the cleaned and dried pumpkin seeds with olive oil or melted butter until evenly coated. Add salt to taste and any additional seasonings of your choice, such as garlic powder, onion powder, paprika, cayenne pepper, or cinnamon. Mix well to ensure the seeds are evenly seasoned. 3. **Spread on Baking Sheet**: Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure the seeds are spread out evenly to ensure even roasting. 4. **Roast**: Place the baking sheet in the preheated oven and roast the pumpkin seeds for 20-30 minutes, stirring occasionally to prevent burning. The seeds are ready when they turn golden brown and become crisp.