This past week, while I was in Texas, I carved a pumpkin. Well, let me clarify… I cut the top off, scooped out all the goop, and that was where it ended. As I started scooping out the stringy pulp and seeds, I thought to myself,
“Hmmm… I’ve never roasted pumpkin seeds before. I bet that would be fun.”
Thus, the carving came to an end and the roasting process began.
Here’s what to do… Step 1: Separate the pulp from the seeds
Step 2: Fill a bowl with water and pour the seeds in the water. Take a few seeds at a time and pull off the rest of the strings and pulp. Wash the seeds well and drain for at least 30 minutes.
Step 3: Cover a pan with foil and put the seeds in a 165 degree oven to dry the pumpkin seeds. It should only take a few minutes.
Step 4: Melt 4 T. butter and lightly baste the seeds in the butter. Then add desired seasonings. I added cinnamon-sugar.
Step 5: Bake at 275 degrees for 15-20 minutes or until toasted and golden.
They are crunchy, delicious, and a fantastic autumn treat!
