Punch up your pumpkin seeds with a sprinkling of Old Bay. Try these easy roasted pumpkin seeds in a salad or just eat them as a snack.

Devon O'Brien
Source: EatingWell Magazine, October 2019
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 300 degrees F.

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  • Combine oil, Old Bay 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

211.5 calories; protein 9g 18% DV; carbohydrates 4g 1% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 1g; fat 17.5g 27% DV; saturated fat 4g 20% DV; cholesterolmg; vitamin a iu 100IU 2% DV; vitamin cmg; folatemcg; calciummg; iron 2.7mg 15% DV; magnesiummg; potassiummg; sodium 263.2mg 11% DV.