Taco Roasted Pumpkin Seeds

You know that time of year when the leaves start to turn all kinds of beautiful colours, and pumpkins take centre? Yep, that's right, it's pumpkin carving season! But let's chat about something we often overlook: the fantastic pumpkin seeds. Those little gems hiding in the gooey insides of your pumpkins are not just a byproduct – they're a real treat, full of flavour and good stuff.


Now, here's where the plot thickens in our pumpkin carving adventure. We're all about making the most out of that pumpkin you're carving. So let's take your pumpkin seeds to a whole new level. Our Taco Enhancer spice blend, despite the name, is not just for tacos – this little mix is about to become your new kitchen BFF.

Let's dive into this ridiculously tasty Taco-Enhanced Roasted Pumpkin Seeds recipe

Taco Roasted Pumpkin Seeds

Category

Taco Roasted Pumpkin Seeds

Ingredients

  • 2 cups fresh/raw pumpkin seeds

  • 1 tbsp unsalted butter, melted

  • 1 tbsp Taco Enhancer spice blend
  • pinch salt

Directions

  1. Preheat the oven to 300 F.

  2. If scooping the pumpkin seeds from a freshly carved pumpkin, you can rinse under cold water. Don't worry about getting all the pulp off - it'll add flavour :)
  3. In a medium bowl, mix the pumpkin seeds with the melted butter, Taco Enhancer and pinch of salt.
  4. Line a baking sheet with foil for easy clean up, or nothing at all works too. Lay the pumpkin seeds out on the pan and shake the pan to distribute evenly.
  5. Roast in the oven for about 50 minutes. Tossing often, about every 15 minutes, until golden brown.
  6. Allow to cool completely before storing in an air tight container.
  7. Enjoy!

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