If you are buying and using pumpkins, you better not be throwing out the seeds. That’s perfectly good healthy food, and easy to make. I’m a little obsessed with Moroccan Spices, but I couldn’t help using them to roast some pumpkin seeds. It seems like such a natural combination.
Moroccan Spiced Pumpkin Seeds
- 1 cup fresh pumpkin seeds (from a 3 lb sugar pumpkin)
- 1 teaspoon olive oil
- 1 teaspoon Moroccan Spice Blend
- 1/2 teaspoon kosher salt
1. Preheat oven to 300 degrees F (275 degrees F with convection).
2. Spread pumpkins seeds on a baking pan covered in aluminum foil.
3. Sprinkle with olive oil, Moroccan spice mix, and kosher salt.
4. Bake for 45 minutes.
I love roasted pumpkin seeds. I think there is a mexican sauce ( like a pesto) made out of pepitas (roasted pumpkin seeds) that I love on my mexican food.
beautiful! toasted pumpkin seeds r the best reminders of Fall….your reminding me I’ve got a pumpkin to carve!
they are pretty nutritious too, right, reduce cholestral and all. such a yummy snack!
Manger La Ville, I think I’ve hear of that before but not sure if I’ve eaten it.
Taste Memory, yay for pumpkin season.
Manasi, isn’t it wonderful when tasty stuff is good for you too?
if it weren’t for mexican-spiced pumpkin seeds, this would definitely be my favorite. 🙂
Grace, you can allow yourself two favorites. =)