After carving a pumpkin keep the seeds to make this healthy Salty Roasted Pumpkin Seeds snack. It’s a great recipe that can involve the whole family.

My household is OBSESSED with any kind of seed/nut as a snack. They could munch all day on sunflower seeds, peanuts, almonds and now these salty roasted pumpkin seeds.

A few weeks ago I went to our local grocery store to pick up our weekly list of produce and household goods. I brought home a large sack of salted pumpkin seeds. The bag didn’t last long in our house, and I decided why not make our own. At first, I wasn’t going to post about such a simple recipe. However, I realized that I’ve never posted a recipe for roasted pumpkin seeds. Even though this may be a simple how-to recipe, I want this site to be a go-to place for my kids to use it in the future for favorite family dishes.

(The toddler decided that he wanted the seeds all to himself.)

Snacks play such a vital role in our kid’s lives. Yes, we typically let them eat on individual bags of chips, but when given the option we try to steer them towards seeds, nuts, fruit, and cheese. These Salty Roasted Pumpkin Seeds can be a fun treat to get the kids involved in after you carve your pumpkins. Unfortunately, our pumpkin may be black already because we didn’t treat it after we carved it. I foresee more carving and pumpkin seed making in the near future. (This next weekend)

If you want the nutrition values on these seeds, please look under the actual recipe.

ENJOY ~ Meagan

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Salty Roasted Pumpkin Seeds

Yield: 10 servings (2 tablespoons per serving)

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Ingredients

• 1 1/4 cups pumpkin seeds
• 2 tablespoons salted butter
• 1/4 teaspoon salt

Instructions

Place pumpkin seeds in a bowl of salted water. Let them soak overnight or for at least 8 hours. Remove from water and place them to dry on paper towels. Preheat oven to 300 degrees F. Put the butter in a bowl and place in the microwave for 20 seconds. Spread the pumpkin seeds onto a baking sheet. Pour the butter over the seeds and sprinkle with the salt. Bake in the oven for 30 minutes flipping the seeds halfway through the baking time. Scoop the seeds and place them on paper towels. Sprinkle with additional salt if needed.

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