Run hard. Eat well.

Parmesan Herb Roasted Pumpkin Seeds

Every year I look forward to carving pumpkins with the kids.  Now, I’m going to be completely honest here-my excitement has got nothing to do with the pumpkins.  Its all about the pumpkin seeds!

Slow roasted pumpkin seeds tossed in a Parmesan herb seasoning.

Sure, you can buy pumpkin seeds from the store.  But there is nothing like homemade, still-warm-from-the-oven seeds.  If you’ve never had homemade pumpkin seeds before, they are a bit a different from the ones you buy in the store.  In my opinion, so much better!  These are roasted in the shell, and you eat the whole thing, shell and all.  I suppose you could peel it, but don’t.  Besides the added fiber benefits, pumpkin shells are just really, really good.  Trust me on this, its delicious!

Slow roasted pumpkin seeds tossed in a Parmesan herb seasoning. www.trailstotable.com

For this recipe, the seeds are slow roasted for about 50 minutes, and tossed with a little olive oil and Parmesan-garlic Italian seasoning mix.  And that’s it.  Simple and delicious.  And addicting.  Luckily, pumpkin seeds are actually quite healthy!  These little delectable morsels are known as nutritional powerhouses.  They are packed with magnesium and manganese, copper, protein and zinc, not mention antioxidants.  So, dig in!

Slow roasted pumpkin seeds tossed in a Parmesan herb seasoning. www.trailstotable.com

Who needs candy this Halloween when you’ve got pumpkin seeds?

Enjoy!

Print Recipe
Parmesan Herb Roasted Pumpkin Seeds
Slow roasted pumpkin seeds flavored with an Italian Parmesan garlic seasoning.
Slow roasted pumpkin seeds tossed in a Parmesan herb seasoning. www.trailstotable.com
Course Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Slow roasted pumpkin seeds tossed in a Parmesan herb seasoning. www.trailstotable.com
Instructions
  1. Preheat the oven to 300 degrees. Scoop the seeds out of the pumpkins. Remove stringy pulp from the seeds, and wash under cold water until clean in a colander. Shake off excess water, and let seeds sit in the colander for a few minutes.
  2. Lightly oil a baking sheet (you might need 2, depending on how many pumpkin seeds you have). Spread seeds evenly onto baking sheet on a single layer. Roast for 40 minutes.
  3. In a food processor, mix Parmesan cheese, garlic salt, dried herbs, and pepper on high until finely ground.
  4. After 40 minutes, remove the cookie tray of seeds from the oven, but leave the oven on. Toss the seeds with a drizzle more of olive oil, and the Parmesan cheese mixture. Mix well.
  5. Return the seeds to the oven, and roast another 8-10 minutes, until they are golden in color. Let cool slightly, then dig in. Enjoy!
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