Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so.
When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 325 F oven for 18-25 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving. (These little suckers taste so good that roasted seeds rarely are allowed to cool much beyond just cool enough to touch before they get scarfed.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Batch (1g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 8 (100%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8
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