- Pumpkin or squash seeds
- If you want to add salt or seasonings, you'll need a bit of oil so it will stick
1) Clean the pulp off the pumpkin seeds (or squash seeds), and dry with paper towels.
2) If desired, toss with a little olive or other oil. You only need enough to barely coat, otherwise, they will be greasy. Add salt and any kind of seasoning you want - garlic powder, Cajon seasoning, dried chile powder, or whatever sounds good to you!
3) Cover a baking sheet with parchment paper and spread the seeds out in one layer.
Bake for 3-5 minutes, until seeds just start to color and are fragrant. Sometimes I use a longer but safer method of using a lower temperature. If you roast the seeds at 250 degrees F., you don't have to watch them as carefully. It takes about 45 -60 minutes.
Nutritional information: Pumpkin seeds are packed with nutrition, but I am not satisfied with being totally clear on the carb count. I think you can safely count them as having 5 grams of usable carb and 2 grams of fiber for 1/4 cup. The counts I'm finding vary a lot if the outer shell has been removed (these are called pepitas), and the fiber information isn't always analyzed. The above numbers are based on the best information I can find.