Don't throw out those pumpkin seeds from your Jack-O-Lantern. Pumpkin seeds are nutritious AND delicious. I've tried many different techniques of roasting pumpkin seeds and this, I have found, is the best. The flavorings may sound like an odd combo, but they actually work really well together!
1 1/2 cups of pumpkin seeds (you can double this recipe if needed)
2 teaspoons of melted salted butter
1/8 teaspoon of salt
Your favorite seasonings:
I use generous dashes of garlic powder and cinnamon and a small dash of black pepper.
(1) Scoop out the seeds from your pumpkin and pick out the large chunks of pulp.
(2) Separate the seeds from the remaining pulp by placing the seeds in a large bowl of water. The seeds will float to the top and can be strained off.
(3) Dry the seeds a bit by rolling them up in a lint free dish cloth. Preheat your oven to 300 degrees.
(4) Toss the pumpkin seeds in a bowl with the melted butter and seasonings.
(5) Spread the pumpkin seeds in a single layer on a baking sheet.
(6) Bake for about 40 minutes (stirring after 15 minutes and 30 minutes) until golden brown.
These are best served warm right from the oven. For a special treat, I toss them with a bit of sugar after they come out of the oven.
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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at email@example.com