Duck Fat and Rosemary Roasted Pumpkin Seeds (Edit recipe)

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Growing up as a baseball player, I always had either pumpkin or sunflower seeds to snack on. I decided a while ago, during the height of pumpkin popularity to be exact, that I would give saving the seeds for later use a shot. While a little more time consuming than I initially thought, it really is worth saving the seeds. And it’s not like I was wasting any time cleaning the seeds. I literally cleaned them while the pumpkin was roasting for soup. All I needed to do from there was dry off the seeds and season them up with some duck fat, salt and herbs and BOOM. I had the makings of a very tasty yet different paleo snack. A bonus about this recipe is that it works for seeds of all squashes, not just pumpkin. I’ve made it with both acorn and butternut squash seeds and they came out great as well.

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

4

Serves: 1

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 275°F.
  2. While oven is preheating, add all ingredients to a medium bowl and mix well taking care to coat all pumpkin seeds evenly.
  3. Spread pumpkin seed mixture on a baking sheet lined with foil and roast in oven for 25-30 minutes or until seeds are golden and toasted.
  4. Enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:115
Fat:13 g
Carbohydrates:0 g
Protein:0 g
Cholesterol:13 g
Sodium:0 mg
Fiber:0 g
Sugars:0 g
Sugar Alcohol:0 g
Calculated for total recipe.
Appetizers Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Plant Based Shellfish Free Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30

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