BUTTER ROASTED PUMPKIN SEEDS
THIS BUTTER ROASTED PUMPKIN SEEDS RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, VEGETARIAN AND WHEAT BELLY FRIENDLY.
Today I woke up thinking to myself that it was time to make some new snacks. Something so simple feels more difficult when you're eating clean, whole foods. Don't get me wrong, there's always fruit and nuts or roasted kale chips. But I've always loved snacking on savory and salty. It just doesn't feel as though there are many snacks like this that fit into the paleo lifestyle.
Fast forward a couple hours to when my son asks me to help him carve his pumpkin. As we were pulling out the guts, he began to separate out the seeds from the pulp. I told him that we should just pitch it all, but he insisted. He then told me that he wanted to learn how to roast pumpkin seeds. I'm always game when he want to cook with me, so we began separating out the seeds.
Long story short, I wanted to make these roasted pumpkin seeds really terrific with him. So, what better way than to brown off some butter, coat the seeds and give em a quick roast. Not only are they delicious, but butter roasted pumpkin seeds turn out to make a delicious paleo-friendly snack as well! For my son, the jury is still out on the roasted pumpkin seeds, but he said that he would try them again soon.
QUICK COOKING TIP: It's not necessary to get every last bit of pulp off of the seeds. Some of the pulp provides some delicious flavor as well, so we left a little on some seeds. Please keep this in mind: they will not roast well if they are layered on the baking sheet.
Butter Roasted Pumpkin Seeds
Tiny but jam packed with fall flavor: these butter roasted pumpkin seeds are delicious!
Ingredients
- 1 Cup pumpkin seeds
- 2 tablespoon melted organic butter
- Kosher salt to taste
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a pan or in the microwave.
- In a bowl, mix the butter with the seeds. Sprinkle with kosher salt.
- Spread in a single layer on a foil lined baking sheet.
- Pop into the oven and roast for about 30 minutes, or until golden brown.
- When golden, remove from the oven.
- Remove the seeds from the pan and allow them to drain on paper towels.
- When cool, enjoy!
Notes
The serving size for this recipe is about ¼ cup, which is a lot of pumpkin seeds!
Nutrition Information
Yield
4Amount Per Serving Calories 231
Did you make this recipe?
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PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts on the Butter Roasted Pumpkin Seeds recipe:
Not only is this super easy to make, it's really tasty too. Since we made these, I've added them to various fall salads, topped butternut squash soup and even pureed them with green onions and walnut oil to add a pop of flavor to some appetizers the other night. My suggestion is to keep them wrapped up tight as they will go south quickly if exposed to too much oxygen.
With only 2 ingredients, these butter roasted pumpkin seeds can easily be put into the fall season paleo lifestyle. What are your thoughts?
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[…] Butternut squash is a winter squash, so it is best from November through into the spring. It’s a very good source of vitamin C, potassium and magnesium, which are all important when you’re following the Paleo, Primal, Vegetarian or Vegan lifestyles. Not only is it good for you, but it can be prepared in so many different ways. Butternut squash can be roasted, grilled or steamed. It is great for soups (yeah!), muffins or eaten right out of the skin. All around, it’s a delicious fruit… yes, it’s a fruit! You can even roast the seeds which taste delicious (check out how to butter roast various pumpkin seeds). […]
[…] chive oil. Maybe chop up some green onions and add on some goat cheese crumbles. I bet some roasted pumpkin seeds or roasted pepitas would be delicious […]
Easy! I made these with squash seeds since pumpkins are out of season right now. Really tasty!
Hi Kathy:
Awesome salty snacks for my kids and for me as well! We love them!
Thank you for sharing your thoughts.
Have a fantastic day in the kitchen!
Scott
Hello! I had a question...I roasted some seeds using a similar method you did but the recipe didn't mention how to store it. Should I refrigerate the seeds since they're butter roasted? Also do you have any good idea for how long they stay fresh? Thank you. 🙂