Toasted Pumpkin Seeds
This appetizer couldn't get easier. Well, once you get the pumpkin open, it couldn't get any easier. I recommend buying the large pumpkins instead of the small pumpkin-pie pumpkins. I found out the hard way that those pumpkins require a hand-saw to get open.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 4
appetizer
vegetarian
pumpkin
american
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- seasoning
- 1 olive oil
- 1 pumpkin
- Carbohydrate 57.698375 g
- Cholesterol 0 mg
- Fat 7.93615 g
- Fiber 5.00075001430511 g
- Protein 8.948875 g
- Saturated Fat 1.44079675 g
- Serving Size 1 1 Serving (881g)
- Sodium 27.7915 mg
- Sugar 52.6976249856949 g
- Trans Fat 0.496391250000001 g
- Calories 292 calories
Once you have the top off, simply scoop out the pulp and sift through the seeds. Give the seeds a quick rinse and lay them out on a sheet tray. I seasoned mine with a "Hot & Smokey Rotisserie" seasoning and a touch of olive oil. Roast at 350 degrees for about 15 minutes. Serve them warm to your friends while you carve up the pumpkin.
