Rosa Mexicano culinary director David Suarez suggests spritzing them with cooking spray and sprinkling with 1 tablespoon of sugar, 1∕2 teaspoon each of cinnamon and salt, and a pinch of chili powder. Roast on a baking sheet at 325°F for 10 minutes and—voilà!—you’ve just transformed a seasonal decoration into a healthy snack.
I’ve been test-driving different flavor combos and also love roasted pumpkin seeds with:
• Garlic powder and cumin
• Parmesan cheese
• Cayenne and garlic powder
I’ve been snacking on these seeds all week and have been adding them to salads, and yogurt. They are also great for sprinkling on top of your squash once it is roasted. The possibilities are endless! What are your favorite ways to enjoy roasted pumpkin seeds? I can’t wait to try out some new flavor combos!
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.