Roasted Pumpkin Seeds
This vegan recipe for Roasted Pumpkin Seeds has pumpkin seeds, olive oil and salt as the primary ingredients.
Squash seeds are super nutritious and a delicious by-product of autumn decor. Particularly quick and easy to make are sugar pumpkin seeds, which are smaller and more tender. These shells are thinner and crisp up nicely in the oven.[2]
This recipe allows customizations! You can go lighter or heavier on the or optionally add black pepper, cayenne pepper or garlic powder. Customize the nutrition for this recipe () below.
Quick nutrition per serving: 427 Calories, 12.8 grams of protein, 26.3 grams of fat
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Ingredients
1
cup
Pumpkin Seeds
1
tbsp
Olive Oil
1
tsp
Salt
(optional)
1
tsp
Black Pepper
(optional)
1
tsp
Cayenne Pepper
(optional)
1
tsp
Garlic Powder
Directions
- Preheat oven to 375 F.
- Scoop seeds from the pumpkin or squash and rinse seeds under cold water, discarding excess pumpkin fibers.
- Spread seeds on a paper towel and pat dry.
- Toss the seeds in olive oil and salt, coat evenly.
- Lay the pumpkin seeds on a baking sheet or silicon baking mat.
- Bake in the oven for 12-20 min, depending on the size of the seeds. Check in at 10 minutes, seeds will pop open when its ready.
- For a more crispier finish, leave in the oven for an extra 5 min.
Nutrition Chart and Customization
Change the amount of each ingredient () to update the nutritional value in the chart.
base
Pumpkin Seeds
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liquids
Olive Oil
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Salt
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optional mix-ins
Black Pepper
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Cayenne Pepper
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Garlic Powder
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We calculated values from 2000 kCal daily recommended diet.
Nutrition Information per Ingredient