Easy Roasted Pumpkin Seeds

Pumpkin seeds are an amazing treat that are pretty quick and easy to make. They are high in protein, and you can roast any kind of pumpkin seeds, whether it's a carving pumpkin, cooking pumpkin, or even many kinds of squash! Once you "gut" your pumpkin and remove the seeds, follow these easy steps to roasting them into a delicious snack, or a great topping for other recipes and treats.

Directions:

Preheat oven to 400 degrees.

Prepare a baking sheet with foil and a thin layer of olive oil.

Cut open your pumpkin or squash and remove the center "guts" and seeds. With your fingers, remove the seeds individually and try to get the guts off them if possible. Any chunks of pumpkin on them that are too difficult to remove are fine, if anything it will just add some flavor.

Spread seeds evenly onto the oiled baking sheet so that all of them are touching the foil. Spray or drizzle a thin layer of oil over top the seeds, and season with sea salt. Garlic is another addition I like to add if you enjoy garlic flavor. Feel tree to experiment with other seasonings as well.

Bake for 20-30 mins, checking frequently for them to turn golden brown. A little bit of burning is okay if anything it makes them crispier, but remove them before they burn too much and turn fully black because they will not be edible anymore.

Once done, pull out and allow to cool. Remove from the foil with a spatula and enjoy! Add more salt to taste if necessary.