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Saturday, October 31, 2009

Roasted Pumpkin and Squash Seeds

This easy Roasted Pumpkin and Squash Seeds recipe takes no time at all and you end up with a yummy crunchy snack for anytime not just Halloween.

All you need are the seeds, cookie sheet or sheet pan, and spatula.


Olive Oil
2 Garlic Cloves (cleaned and smashed)
Lawry's Seasoning Salt

Preheat oven to 325.

Wash and pat dry seeds.

In a small fry pan heat 4 to 5 tablespoons Olive Oil to med low heat, add garlic and stir over low heat for a few minutes to season the oil with the garlic flavor. Turn off heat and let sit for ten minutes or so. Taste the oil to make sure you have a garlic flavor. Heating to a high temp will only burn the garlic and leave a bitter taste.

Pour Garlic Olive Oil onto a baking sheet, add Seeds and toss well to coat. Sprinkle with a little Salt. Not too much.

Place in preheated oven and roast stirring every ten minutes or so. This should take 45 minutes to an hour. Half way through while seeds are still a still a little moist season with Lawry's Seasoning Salt. Stir to coat well and return to oven.

Roast until nicely browned and crunchy.

Enjoy ;)


  1. We made ours last week--so yummy. xoxo


  2. This looks delicious! Must try it some time. I will have to look into the mesquite rub you also mentioned-haven't seen that here in Australia but what a great idea.
    Best wishes, NM.



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