Roasted Pumpkin Seeds

A great snack to take on a fall hike or bag up and save until winter.

Ingredients

• 2 cups pumpkin seeds
• 1 Tbsp butter, melted
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

 

Directions

1. Preheat oven to 350°F.
2. In a large bowl, add pumpkin seeds, melted butter, cinnamon, nutmeg and salt. Stir to coat.
3. Spread seasoned pumpkin seeds on a baking sheet.
4. Roast for 30 minutes or until golden brown.

 

Handling & Storage

Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.

To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and disard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.
 

Nutritional Information

Calories: 402
Total Fat: 34.6 g
Saturated Fat: 7.9 g
Trans Fat: 0.0 g
Cholesterol: 8 mg
Sodium: 180 mg
Total Carbohydrates: 12.9 g
Dietary Fiber: 3.1 g
Sugars: 0.8 g
Protein: 17 g
 

Serves 4