These sweet and spicy toasted pumpkin seeds are great for snacking and also delicious sprinkled over roasted or mashed winter squash, such as butternut. Source: EatingWell Magazine, October 2019

Devon O'Brien
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 300 degrees F.

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  • Combine maple syrup, oil, cardamom, cinnamon and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

  • Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.

Tips

Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.

To make ahead: Store in an airtight container for up to 3 days.

Nutrition Facts

237 calories; 17.5 g total fat; 3.8 g saturated fat; 24 mg sodium. 22 mg potassium; 10.8 g carbohydrates; 3 g fiber; 7 g sugar; 9 g protein; 100 IU vitamin a iu; 11 mg calcium; 3 mg iron; 2 mg magnesium; 7 g added sugar;