Food

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 a 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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