Preheat oven to 325°F (160°C).

Rinse pumpkin seeds and pat dry. Place in a medium size bowl.

Drizzle with the butter and salt or seasoning of your choice. Toss gently.

Spread seeds on a baking sheet. Bake for 1 hour or until seeds are brown and crisp, turning often.


Variations:

Cinnamon Spice Pumpkin Seeds: Sprinkle seeds with 5 mL (1 tsp) cinnamon and 10 mL (2 tsp) white sugar before baking.

Salt and Vinegar Pumpkin Seeds: Drizzle seeds with 15 mL (1 tbsp) vinegar and sprinkle with salt before baking.

Garlic Pumpkin Seeds: Sprinkle seeds with garlic powder to taste before baking.


For added crunch and fibre, consider adding toasted and shelled pumpkin seeds to your Fall salads.

Calories 100 Protein 3 g Fat 6 g Carbohydrate 9 g Fibre 0.6 g