Now what?

There are endless possibilities with pumpkin seeds. You can make them spicy and savory, cinnamon and sugary, or even just plain and salted. With a thriving rosemary plant on the porch, I figured I’d use what I already had and toss my pumpkin seeds in rosemary and olive oil.

Recipe for Rosemary Pumpkin Seeds
3 cups raw pumpkin seeds
2 tablespoons olive oil
2 generous pinches of salt
4 tablespoons fresh rosemary, roughly chopped

Toss ingredients and bake on sheet pan at 275F for 45-60 minutes, or until golden brown.

These might just rival the beloved tamari almonds. What do you do with your pumpkin seeds?

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