Cumin & Smoked Paprika Roasted Pumpkin Seeds
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
How to prepare fresh pumpkin seeds for roasting: Scoop out the seeds from a pumpkin and remove as much pulp as possible. In a colander, rinse the seeds thoroughly, rubbing off any remaining pulp. Transfer the seeds to paper towels and scatter them in a single layer. Let dry at room temperature for at least 4 hours or up to overnight before roasting.
Ingredients
Dry roasted unsalted pumpkin and squash seeds (in shell)
½ cup(s)
Olive oil
1 tsp
Ground cumin
¾ tsp
Smoked paprika
¼ tsp
Kosher salt
¼ tsp
Instructions
1
Preheat the oven to 350°F. Line a sheet pan with parchment paper. In a medium bowl, mix the pumpkin seeds, oil, cumin, paprika, and salt. Spread the seeds out in a single layer on the prepared pan. Bake the seeds, stirring halfway through baking, until toasted, about 20 to 25 minutes. Let cool completely.
2
Serving size: about 1/4 cup
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