Roasted pumpkin seeds are one of my favorite fall snacks. They are not only healthy for you as a good source of zinc and other nutrients but they are also incredibly easy to make.
You can use the seeds of any squash, not just pumpkins.
Simply remove and wash the seeds in a colander, then spread on a towel to dry. I usually end up cooking my pumpkin in the oven so that I can then freeze the roasted pumpkin flesh. Once cooked, the skin of the pumpkin peels off easily.
Toss in a bowl with some olive oil to coat and seasoned salt. Spread on a baking sheet and roast on 350 degrees for about 30 minutes or until browned.
You can use many other flavor combinations for the seeds if you like, adjusting the seasonings to make a spicy or cajun mix, or even a sweet and salty one with cinnamon sugar. My favorite is just the classic seasoned salt but you can certainly get creative!
It's as simple as that!
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