Roasting Pumpkin Seeds
Preheat oven to 300.
Combine 1 T oil or melted butter plus ½ t salt per cup of seeds. If you like, you can add other spices like pepper, paprika, and/or garlic.
Toss seeds with oil mixture until well coated.
Spread evenly on a cookie sheet.
Bake until golden, about 30 minutes, stirring occasionally.
Let cool on paper towels and ENJOY!
I have to do this every single year. Mmm! I ate all the seeds from two huge pumpkins this week. THEN set my husband to preparing the pumpkins for the baking he will do. ;)
ReplyDeleteI have never eaten pumpkin seeds! They look yummy!
ReplyDeleteI used to make these each year too, and may again this year. I've got some pie pumpkins that I cook down then freeze to make pumpkin pies, muffins, etc. throughout the whole year.
ReplyDeleteThanks for the reminder!
I have 8 pumpkins this year... and at least 3 where I should be able to get all the seeds I want.... I am looking forward to do baking them up this week.
ReplyDeleteWonderful Blog! Thank you!
ReplyDeleteWendy
for The Gothic tea Society
Yum - I love baking my pumpkin seeds. I should have quite a few from my 7 pumpkins -LOL!
ReplyDeleteI've never baked my own pumpkin seeds. I'm radical. LOL
ReplyDeleteNo, seriously, I'm going to have the hubby sort out the seeds and roast them this weekend (we're carving tonight).
The main reason I've never done it is because the smell of pumpkin innards has always made me feel slightly ill. No idea why. I love the seeds...but it's just hard for me to get them out.
But I haven't had any since I was a kid and I've been craving them. :)
)O(
boo