A delightful, rewarding and fun snack to enjoy after the traditional pumpkin carving festivities have long ended. Save that slimey orange pulp 'cause now the extra sticky job begins!
Roasted Pumpkin Seeds
Grab a chair and some extra hands, if those hands haven't disappeared already, and separate the pumpkin seeds from the pumpkins pulpy orange mush. Rinse seeds in cool water, pat dry and allow to sit for as long as overnight.
Preheat Oven - 325 Degrees
Cooking Time - 25 Minutes, tossing a few times throughout the cooking process
Prep Time - 30 minutes or more depending upon the # of pumpkins, size etc.
Ingredients - pumpkin seeds, melted butter and seasoning salt
Preparation - toss the pumpkin seeds (washed and dried) with the melted butter, then spread evenly on a baking tray lined with parchment or tinfoil. Sprinkle with seasoning salt then place tray in the oven and roast those tastey seeds!
Variations - try using flavoured oils and/or butter, garlic, dill, chilli, cinammon, white or brown sugar, honey, maple syrup (sugar burns easy so always watch carefully), taco seasoning, pepper, onion salt, popcorn toppings, cocoa powder, ginger, cayenne pepper, sea salt, paprika, cumin or curry.
For more great recipes, check out How to Roast Pumpkin Seeds at my favourite recipe site allrecipes.com!
No comments:
Post a Comment