Meg Made It: Roasted pumpkin seeds

Meg Elwood

Halloween may be over, but that doesn’t mean that it’s too late to make this easy and healthy snack. Besides, now pumpkins will all be on sale (yay!). Roasted pumpkin seeds contain a high amount of zinc and manganese, which is good for your skin, bones, and immune function. Also, they’re a great replacement for fatty snacks like buttered popcorn or chips.

What you’ll need:

  • 1 medium pumpkin

  • salt

  • olive oil or 2 tsp unsalted butter

  • knife, metal spoon, colander, cookie sheet & 2 bowls

Step 1: Preheat Oven to 400 degrees. With a sharp knife, cut a hole out of the top of the pumpkin, using the stem as a handle to take it off. If you’re carving your pumpkin, make it in a cool design. Remove the top.

Step 2: Using a metal spoon, scrape the inside of the pumpkin to remove the seeds. Place seeds in a bowl, it’s OK if there’s some pumpkin snot on them

Step 3: If you’re carving your pumpkin, be sure to place the seeds and pumpkin snot in separate bowls, this makes rinsing much easier.

Step 4: Dump the bowl of seeds into your colander and rinse. The excess pumpkin goo should come off easily, don’t worry if there are still bits in your colander, it adds a bit of that pumpkin-without-the-spice flavor. Once rinsed, the seeds will be kind of slimy, this is normal.

Step 5: Now you can choose to add olive oil or butter to your seeds. Olive oil is obviously healthier, but this time I was forced to use butter since my boyfriend doesn’t own any olive oil (slacker). Melt the two teaspoons of butter in the microwave or pour a small amount of the oil on your seeds. Salt however you’d like.

Step 6: Spread seeds on a cookie sheet and place in oven for 45 minutes, stirring in between every 15 minutes that pass.

Step 7: After 45 minutes has passed, the seeds will be dryer and have a golden tint of tastiness. All you have to do now is eat up!