Recipe courtesy of Food Network Kitchen
Total:
1 hr 20 min
Active:
5 min
Yield:
1 to 2 cups
Level:
Easy
Total:
1 hr 20 min
Active:
5 min
Yield:
1 to 2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.

Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

Categories:
More from:

Cooking School

IDEAS YOU'LL LOVE

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Cordelia's Roast Beef

Recipe courtesy of Trisha Yearwood

Roasted Turnips

Recipe courtesy of Nancy Fuller

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Roasted Green Beans

Recipe courtesy of Ree Drummond

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking