Pumpkin seeds are really good for you. They’re chock full of magnesium and can help to lower your risk of high blood pressure or stroke. They’ve been listed as a superfood and are really easy to work into your diet as a topping for salads, oatmeal, yogurt or just to snack on by themselves. Pumpkin seeds are super versatile and can be made sweet, salty or spicy depending on the mood you’re in and the spices you have in your closet. Here’s how to roast them:
Start with the seeds you’ve removed from your pumpkin. Rinse and try to remove most of the pulp.
Lay to dry on a paper towel or pat dry to remove extra moisture.
Lightly coat with olive oil and roast in a 350 degree oven for about 20 minutes or until crunchy.
Top with any spices you want, like garlic powder and salt, or cinnamon and sugar. Chow has a lot of really great recommendations, but pumpkin seeds are really something you can be creative with so explore and find out what you like! Let me know if you come up with anything really great!