Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
2 cups fresh pumpkin seeds (see Tip)
Preheat oven to 300°F.
Combine oil, paprika, garlic powder, oregano 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.
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.
215 calories;18 g fat(4 g sat); 3 g fiber; 5 g carbohydrates; 9 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 385 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 3 mg iron; 151 mg sodium; 19 mg potassium