If you’ve saved pumpkin seeds from jack-o’-lanterns or you’re searching for a flavorful recipe, try this pick from author Tammy Credicott.
This recipe for toasted pumpkin seeds from Credicott’s cookbook, “The Healthy Gluten-Free Life,” only takes about five minutes to prep.
“Great by themselves, sprinkled on salads, or tossed on butternut squash soup, these spiced pumpkin seeds deliver great taste and nutrition,” says Credicott.
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Feel free to tweak the seasonings as you see fit, to match your personal palate.
Toasted Pumpkin Seeds
Prep time: 5 minutes
Cook time: 5 minutes
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1 TBSP coconut oil
2/3 cup shelled, raw green pumpkin seeds
1/2 tsp sea salt
1/4 tsp pumpkin pie spice
1/4 tsp chili powder
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1. Heat oil on a skillet over medium-high heat.
2. Add pumpkin seeds and cook, stirring often, until golden brown – about 4 minutes.
3. Transfer seeds to a small bowl and toss with salt and spices.
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This recipe created by Tammy Credicott, author of “The Healthy Gluten-Free Life,” was shared with Fox News Digital.