Flavorful Fall Treat for the Trail

At PTNY we are passionate about preserving, enhancing and promoting all the wonderful parks and trails New York has to offer. We're always looking to share the news about a great hike or fall event at your local park, and some in our office are a bit obsessed with engineering unique, healthy, and potable snacks for the outdoor adventurer.

With pumpkin season in full swing, and since making sure nothing good goes to waste is a core value around here, we tried our hand at roast pumpkin seeds. Our seeds are sweet, spicy and salty and they'll give you the energy you need to climb that mountain! Try them and let us know what you think!

Sweet Spicy and Salty Roasted Pumpkin Seeds

Seeds from 1 medium pumpkin (about 1 cup)
2 teaspoons of vegetable oil
1 tablespoon Sriracha
1 tablespoon honey
1 teaspoon soy sauce
Sea salt, to taste
Pepper

1.Preheat the oven to 300 degrees

2.Seed the pumpkin. Separate seeds from pulp, rinse them with water, and pat dry.

3.Place seeds on oiled baking sheet and spread seeds into a single layer.

4.Bake seeds in the oven for approximately 20 minutes, stirring occasionally.

5.Mix oil, Sriracha, honey, and soy sauce in a bowl, add pumpkin seeds and stir to coat.

6.Spread seeds on baking sheet in a single layer, sprinkle with salt and pepper to taste.

7.Bake at 350 degrees for 20 more minutes, stirring occasionally, until seeds are toasty and golden.



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