ROASTED PUMPKIN SEEDS WITH SWEET & SAVORY VARIATIONS

A crunchy, high protein snack, roasted pumpkin seeds do the heavy lifting anywhere you need a touch of crunch. Sprinkle on soups, salads, trail mix, yogurt, ice cream, pie, or simply enjoy by the handful, it’s hard to go wrong with this seasonal treat.

Makes ½ cup (seeds from 1 sugar pumpkin)

Maple Pumpkin Spice Pumpkin Seeds

½ cup fresh pumpkin seeds, cleaned and dried well, or raw, unsalted green pumpkin seeds

1 tablespoon maple syrup

½ teaspoon pumpkin spice (see page 247)

⅛ teaspoon salt

Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment paper. Add all ingredients to baking sheet, tossing well to combine. Spread into a single layer. Roast for 25 to 30 minutes if using sugar pumpkin seeds or 10 to 15 minutes if using green pumpkin seeds, until brown and beginning to pop. Cool completely; maple syrup crisps as it cools. Store airtight at room temperature for up to 1 week.

Smoky Roasted Pumpkin Seeds

½ cup fresh pumpkin seeds, cleaned and dried well, or raw, unsalted green pumpkin seeds

1 teaspoon smoked paprika (mild or hot)

½ teaspoon extra-virgin olive oil

⅛ teaspoon salt

Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment paper. Add all ingredients to baking sheet, tossing well to combine. Spread into a single layer. Roast for 25 to 30 minutes if using sugar pumpkin seeds or 10 to 15 minutes if using green pumpkin seeds, until brown and beginning to pop. Cool completely. Store airtight at room temperature for up to 1 week.