How to Roast Pumpkin Seeds

Roasted pumpkin seeds is one of my favourite snacks – and my son likes them too (bonus!)

Why eat pumpkin seeds?

Here are some great reasons to eat pumpkin seeds:

  • Pumpkin seeds are nutritional powerhouses, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc.
  • Pumpkin seeds contain a wide array of beneficial plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost.
  • Pumpkin seeds may benefit your heart, liver and immune system, help fight diabetes, and offer unique benefits for men’s prostate health and women’s relief of menopause symptoms as well.
  • Animal studies suggest that pumpkin seeds may help improve insulin regulation and help prevent diabetic complications by decreasing oxidative stress.
  • Pumpkin seed oil has been found to exhibit anti-inflammatory effects.  

Those knowledgeable about nutrition tend to recommend that you eat pumpkin seeds raw but, if you prefer them roasted, you should try to keep your oven temperature below 170 degrees F.  I tried that temperature but found the seeds came out a bit too chewy for my taste.  I increased the temperature to 250 degrees F.  As recommended, the instructions below roast the seeds for about 20 minutes and suggest using Himalayan salt (if you prefer your roasted seeds salty).

How to Roast Raw Pumpkin Seeds

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