We got to carving the pumpkins a little bit earlier than usual (Halloween day!) this year. Being a salt-flavored fan, each year I roast the pumpkin seeds. This year I decided I'd try a bit of variety. Below are three different ways/flavors you can make with your pumpkin seeds.
My usual way - extra salty:
Rinse the pumpkin seeds using a colander. Soak the seeds in salt water overnight. Drain and spread in a thin layer on a cookie sheet. (There should be a little bit of water on the cookie sheet.) Salt as desired. Bake at 350 for 20 minutes or until water has disappeared and white crust has formed on the seeds.
Parmesan and Garlic Seeds:
Rinse the pumpkin seeds using a colander. Add 1 tsp of vegetable oil, 2 TBSP of garlic salt and stir. Spread in a thin layer on a cookie sheet. Sprinkle with Parmesan cheese. Bake at 350 for 20 minutes or until seeds turn a golden brown color.
Pumpkin Seeds au natural:
Take off the large chunks of pumpkin guts but do not rinse the pumpkin seeds. Lay them out in a thin layer on the cookie sheet. Lightly salt. Bake at 350 for 20 minutes or until seeds turn a golden brown and are crisp.
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