This roasted pumpkin seeds recipe is super simple, yet bursting with flavor, uses only 5 common pantry ingredients, and is baked in the oven! 🤫 The result? A crunchy, buttery, and salty snack ...

Looking for a way to use up all those leftover pumpkin seeds? My go-to solution is always to season + roast. These roasted ...

Curried pumpkin seeds add a little ethnic flavor to your salty, crunchy snack. Plus, when roasted and lightly seasoned, they’re a really healthy and flavorful treat. Spice up your pumpkin seeds ...

Simply combine two cups of oats, one cup of pumpkin seeds, a pinch of salt, and sweeten with honey or maple syrup. Press the ...

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon. Scoop out the seeds and lay the slices in a non-stick or lightly oiled roasting tin ...

Or try making pumpkin halwa – the nutty flavour of the pumpkin flesh blends well with the other nuts and seeds. Roasted pumpkin seeds are great on their own as snacks and can be incorporated ...

Add the pumpkin seeds and 1/4 cup of the oil and puree ... Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through ...

Cut the pumpkin in half, remove the seeds and slash it in. 3 ... Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast. 6. Remove from the tray and allow the tray to ...