|Garlic Roasted Pumpkin Seeds|
My favourite way to eat these is by the handful but they are also great as a salad topping. Enjoy!
Garlic Roasted Pumpkin Seeds
by Kaitlyn McFadden
- raw pumpkin/squash seeds, separated from pulp and rinsed
- 1 tsp of butter, melted
- sea salt
- garlic powder
- Preheat oven to 300F
- Place seeds in a small bowl and blot the seeds with a paper towel to get rid of excess water. Add the melted butter to the bowl and toss the seeds to coat.
- Spread out the seeds on a baking sheet lined with a silpat or parchment paper. Sprinkle evenly with sea salt and a few pinches of garlic powder.
- Roast in oven for 45 minutes.