Roasted Pumpkin Seeds

Ingredients:

2 tsp ghee, divided

Kosher Salt, to taste

2 C raw pumpkin seeds, cleaned and dry (or whatever you get from 2 pumpkins)

 

Directions:

SCOOP pumpkin seeds out, wash away pulp, rinse seeds and let dry on clean dish towel overnight.

HEAT oven to 325 degrees.

TOSS  seeds with half of ghee, sprinkle a couple pinches of salt.

ROAST for 25-30 minutes, until lightly browning and crisp to the bite.

REMOVE from oven, toss with remaining ghee (more if you like) and salt to taste – 3-4 hearty pinches at least.

Subscribe to my email list and I'll send you ONE MONTH of curated breakfast, lunch and dinner inspiration FREE!

You have Successfully Subscribed!

Get More
Fresh Made Simple

Sign up for my mailing list and I'll send you my Every.Single.Meal calendar -- one MONTH of curated breakfast, lunch + dinner ideas. FREE.  Oh, and I'll email you now and again with new posts, cookbook news and other tasty bits. #FreshMadeSimple

 

You have successfully subscribed! Thank you for connecting!

Pin It on Pinterest

Share This