Roasted Pumpkin seeds are tiny packages of a long list of vitamins and minerals. None of that matters if they aren’t edible, and these Spanish-Style Roasted Pumpkin Seeds are as pleasant to eat as they are easy to whip up. Smoky and crunchy, a few simple steps will have you well on your way to a beautiful, organic snack. So don’t let those precious little nutrient-packs go to waste when you carve (or eat) your little gourds this season.
We suggest using sugar or pie pumpkins for this recipe. Plan on making these phenomenal Spicy Pumpkins with Collards with your pumpkins after you collect your seeds.
You’ll simply remove the seeds and separate them from the pulp. Then rinse them in a colander, shake dry, and spread them out on a foil-lined baking sheet to roast.
Kids love every step of this recipe because it means that they get to use their hands and feel slimy textures.
Thanks to the paprika, the seeds have a dirty, spooky appearance, making them perfect for a creepy and healthy Halloween snack.
As you prepare and enjoy these with your family, teach them a few things about the health benefits of pumpkin seeds:
- Pumpkin seeds provide your body with antioxidants, helping to keep you healthy all-around.
- They are also a good source of copper, which strengthens your body tissue.
- Also packed with manganese, pumpkin seeds are great for kids with growing bones.
Adapted slightly from: Pumpkin Seeds (Spanish)
- Sugar or pie pumpkin (Baby Bear is another name)
- Olive oil
- Kosher Salt
- Smoked paprika
- Slivered almonds
- Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
- Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Add spices: Toss the seeds with olive oil, salt, smoked paprika, and almonds (you can add the almonds before or after returning to the oven). Return to the oven and bake until crisp and golden, about 20 more minutes.
