Roasted Pumpkin Seeds: Easy Recipe for a Nutritious Garden Snack

Don't Toss Those Seeds!

Pumpkin seeds are rich in protein, fiber, iron, and phosphorus. Native Americans roasted them; we often waste them.

Simple Roasting Recipe

• 2 cups seeds
• 1 quart water
• 2 tbsp salt
• 1 tbsp melted butter or oil

1. Preheat oven to 250°F.
2. Boil water and salt; add seeds, boil 8–10 min.
3. Drain, spread on paper towel to dry.
4. Toss dry seeds with butter/oil.
5. Spread single layer on cookie sheet.
6. Bake 30–40 min, stirring every 10 min, until golden brown.
7. Cool completely. Eat hulls and all, or remove. Store airtight.

Gardening Bonus

Save a few raw seeds before roasting—free seeds for next year's pumpkin patch!