FALL RECIPES

HOW TO ROAST PUMPKIN SEEDS

By Hip Hip Gourmet

CRUNCHY | HEALTHY | TASTY

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Meet your new favourite healthy (and addicting) snack.

DO NOT THROW OUT THOSE PUMPKIN SEEDS!

if you're doing any pumpkin carving or making something delicious out of fresh pumpkin

USE A SHARP CEHF'S KNIFE

to carefully cut the pumpkin in half and reveal the seeds and flesh

USE A SPOON AND YOUR HANDS

to scrape the seeds out of the pumpkin

YOU GOT THIS!

things could get a little messy and slimy but don't worry, it's worth it!

THERE YA GO!

not a seed goes unroasted!

GO GIVE 'EM A GOOD RINSE!

filter out all the pumpkin fibers & pulp

ALL WASHED & READY TO GO

and now, we season!

OIL, BUTTER OR GHEE

adds flavour, helps the seasoning stick and helps them crisp up in the oven

AND NOW FOR THE SPICES...

will you get creative or keep things plain Jane?

AND NOW FOR THE SPICES...

will you get creative or keep things plain Jane?

GET READY TO ROAST

line a baking sheet with parchment paper

SPRED 'EM OUT

some touching is OK but don't pile 'em on top of each other

TIME TO ROAST

in a 300° oven for 45 minutes or until golden and crunchy

THAT'S IT!

easy, peasy!

SPOILER ALERT: they're highly addicting. Don't say I didn't warn ya.

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