Roasted Pumpkin Seeds
from the kitchen of Sharmagne Leland-St. John

Scoop all the pumpkin seeds out from the pumpkin.
Remove the membranes and place the seeds on a
baking sheet to dry.

Preheat the oven to 325° F.

Transfer the seeds to a bowl with a little olive
oil or coconut oil and toss to coat.

In a separate bowl mix your spices. Add the seeds,
again tossing to coat, then transfer to a baking
sheet covered with parchment paper.

Place in the middle rack of the oven and roast for
approximately 15-20 minutes tossing at the halfway
point. They should be a golden brown colour when
ready.

Some favourite seasonings are are:

Allspice
Cayenne
Cinnamon
Cinnamon and Sugar
Cumin
Dill
Dry Mustard
Garlic Powder
Smoked Paprika
Parsley Flakes
Red Pepper Flakes
Seasoned Salts and Peppers
Smoked Salt
Pumpkin Pie Spice


Editor's Note:
You will have to decide for yourself how
much seasoning to use.  I just taste the
seasoning then add the seeds when I am
happy with the flavour.

 

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