Saturday, October 31, 2009

Roasted Pumpkin Seeds

Wondering what to do with the seeds after carving pumpkins?

This is a simple yet satisfying recipe for roasting pumpkin seeds. 

I used salt, pepper, garlic and paprika as seasonings. 

Feel free to experiment and use what herbs and you spices you like.

2 - 3 c. pumpkins seeds
1/8 c. oil
1/4 - 1/2 tsp. salt 
1/4 tsp. each: pepper, paprika, granulated garlic 
non stick cooking spray

Remove top of pumpkin, scoop out flesh and seeds. 

Place seeds in colander and rinse off flesh. 

 Let seeds drain in colander for 1 hr. 

Preheat oven to 350 F. 

Spray non stick cooking spray on baking sheet.

In mixing bowl combine seeds, oil. 

Mix well to coat seeds.

Spread seeds on baking sheet evenly. 

Sprinkle salt, paprika, pepper, garlic on seeds.  

Place seeds in oven and bake for  30 - 45 min. or until done.

Keep an eye on the seeds so that they don’t burn.

Serves 4.

1 comment:

Katy ~ said...

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