With pumpkins on the brain and fall veggies in the pantry and storage spaces, roasting seeds is a valuable trick to have up your sleeve. They are nutritious, yummy, and simple to make. Here’s my method. Cook along with me!
How to Roast Pumpkin and Squash Seeds
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1/4 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.