Roasted Pumpkin Seeds with Lime and Garlic

Serves 8
  • - seeds from 1 large pumpkin OR 2 smaller pumpkins
  • 1 tsp. coarse salt, plus extra for seasoning
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • - zest of 1 lime, finely grated, reserving some for seasoning

Extract pumpkin seeds; place in a colander and rinse well, pulling off any strands of flesh. Shake vigorously, removing as much water as possible. In a medium bowl, toss pumpkin seeds with salt, oil, garlic powder and zest of one lime (making sure not to get any lime pith in there, as it is very bitter). On a parchment-lined baking sheet, spread pumpkin seeds out in a single layer. Roast at 375° for about 15 min., stirring once or twice. Remove from oven when seeds are dry, sizzling, and golden to dark brown in places. Let cool (they'll get more crunchy as they cool). After cooling, season with a little more lime zest and salt.

Recipe courtesy of Sarah Murphy-Kangas, who blogs at