Friday, November 4, 2011

roasted pumpkin seeds recipe

Halloween is now over, but if you are anything like our family, we still have a few pumpkins left over that we didn't have a chance to carve - there was no way I was going to let them go to waste. I love love love roasted pumpkin seeds! I got out the knife and went to work extracting those slimy little seeds. I could not wait to roast my seeds the following day. After 40 minutes, the aroma of roasted pumpkin seeds filled our home.

Ingredients

  • Pumpkin seeds
  • Cooking spray or olive oil
  • Salt, pepper, garlic powder, and Italian seasoning

Preparation

  • Rinse pumpkin seeds. Remove all the pulp.
  • Spread out on a cookie sheet to dry overnight.
  • Preheat oven to 350 degrees Celsius.
  • Coat seeds in non-stick cooking spray or olive oil, if you prefer.
  • Sprinkle with salt, pepper, garlic powder, Italian seasoning and/or any other spice you prefer. Toss to coat.
  • Bake for 25-35 minutes, checking and tossing every 10 minutes until golden brown.
  • Cool pumpkin seeds. Place in airtight container at room temperature.
Coat seeds with cooking spray and seasoning.
Spread on cookie sheet.
Pumpkin seeds are ready when they turn golden brown.
The finished product. Mason jars work great for storing seeds.

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