Wednesday, February 1, 2012

Roasted Pumpkin Seeds

I know it's not quite the right season for this recipe, but I thought I'd go ahead and share it anyway. We were given a huge white pumpkin last week. One of my favorite parts about fresh pumpkins is roasting the seeds. Here's how you do it:

Take your seeds out of your pumpkin and put them in a bowl of water for a little while. This makes it a little easier to separate the pumpkin membrane from the seeds and washes off your seeds. Drain them & rinse them (getting as much of non-seed off as possible). Pat them dry.

Melt a tablespoon of butter and stir it into the seeds, giving them a nice tasty coating.

Spread the pumpkin seeds out on a lightly greased cookie sheet and sprinkle them with salt. Roast at 300F degrees until they're golden brown. It may take an hour. Stir them once or twice while baking.


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