Recipe
Here's What to Make with All Those Pumpkin Seeds
Jack-O-Lanterns are essential to getting in the spirit of Halloween, but what about all those pumpkin seeds after carving? Instead of tossing them in the trash, roast them! The process of roasting seeds is incredibly easy, and can be adapted to any flavor profile. Maple and cinnamon pumpkin seeds would be a great addition to granola, trail mix, or oatmeal. Candied brown sugar and smoked sea salt would be delicious on an autumn-inspired salad.
Not only is roasting pumpkin seeds delicious — it's sustainable too! Nearly half of all Americans will carve a pumpkin this year, it would be terrible to think most of those pumpkin seeds end up in the trash. No pumpkin? No worries. I've roasted squash seeds using the same method.
This recipe asks for ginger and turmeric, both robust in flavor as well as in health benefits. Turmeric has been considered to heal fatigue and inflammation, while ginger reduces stress and stomach issues. Regardless of the benefits, the flavor will have you sprinkling pumpkin seeds on everything from salad to quinoa.
Moroccan Inspired Roasted Pumpkin Seeds
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Servings: 4
Ingredients
- 1/4 cup hulled pumpkin or any gourd seeds
- 1 teaspoon vegetable oil
- 1/8th teaspoon garlic
- 1/8th teaspoon ginger
- 1/8th teaspoon turmeric
- 1/8th teaspoon paprika
- 1/4th teaspoon salt
Step 1
Step 2
If you prefer more crunch, cook for an addition 2 to 3 minutes. Seeds will have a long shelf life, and get crunchier the longer they sit.