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5
from 1 vote
Curry Roasted Pumpkin Seeds
Save your pumpkin seeds and make this addictive snack!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Snacks
Cuisine:
American
Keyword:
Autumn Recipes
Servings:
4
Servings
Author:
Meghan McMorrow | Fox and Briar
Ingredients
pumpkin seeds*
I had about 1 and a ⅓ cups
1
teaspoon
olive oil
1/4
teaspoon
kosher salt
1/2
teaspoon
curry powder
fresh ground pepper to taste
Instructions
Heat oven to 300°F degrees.
Clean pumpkin seeds by removing the stringy parts of the pumpkin and then rinsing them to remove any residue. Pat dry.
In a small bowl, toss with olive oil, salt, pepper and curry powder.
Spread on a lined baking sheet and roast for about
10 minutes
.
Allow to cool and then eat! Best eaten the same day they are made, they did lose a little bit of their crunchy/crispiness after that.
Notes
You can also roast other squash seeds in the same way