Saturday, October 31, 2009

Roasted Pumpkin Seeds

Wondering what to do with the seeds after carving pumpkins?

Here is a simple yet satisfying recipe for roasting pumpkin seeds. I used garlic and parsley as flavorings. Feel free to experiment and use what flavorings you like. This is perfect for squash and melon seeds as well.

2-3 cups pumpkins seeds
1/8 c oil (canola)
1/2- 1  tsp salt to taste (optional)
1 tsp dried parsley
1-2 T granulated garlic (or garlic powder)

Remove top of pumpkin and scoop out flesh and seeds. Place seeds in colander and rinse off flesh. Let drain in colander for a few hours.

Preheat oven to 350 F. In mixing bowl combine seeds, oil. Mix well to coat seeds.

Spread seeds on baking sheet evenly. Sprinkle salt, parsley and garlic on seeds.  Place seeds in oven and bake for 1 hr.

1 comment:

Katy ~ said...

I never knew one could roast melon or squash seeds like this. Excellent idea!

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