Easy Eats: Roasted Pumpkin Seeds
Halloween is coming up fast, so chances are you’ll be carving some pumpkins this weekend if you haven’t already. So while you’re scooping out pumpkin guts, try saving the mass of seeds you’ll be pulling out for this tasty treat.
- 2 cups pumpkin seeds
- 3 Tablespoons of melted butter or Olive Oil
- Cayenne Pepper (optional)
- Garlic powder (optional)
- Seasoning salt (optional)
1.) Preheat oven to 250 degrees.
2.) Rinse seeds in cold water until clean. Drain and dry seeds thoroughly.
3.) Combine butter, seeds, salt, and optional seasonings in a mixing bowl.
4.) Place seeds in a single layer on a non-stick cookie sheet (or one sprayed with a non-stick agent like Pam).
5.) Bake seeds for 50-60 minutes or until the seeds have become crispy and golden-brown, while stirring every 20 minutes.
That’s it! The seeds make a great Fall snack and can keep for quite a while if stored in an air-tight container at room temperature. As the flavor of the seeds is itself pretty mild, there are also a wide-range of variations to this simple recipe that are well-worth trying if you’ve got a lot of seeds laying around after a carving party. Feel free to experiment with other seasonsings as well, such as cinnamon sugar for a sweeter flavor, or a dash of Worchestershire sauce for a more savory flavor. The possibilities are endless, so get cooking!