Separate the seeds from the stringy pulp of the pumpkin.
This is probably the hardest part, pulling the slippery strands from the seeds.
Then rinse the seeds in water and pat dry with a towel. Heat your oven to 350 degrees, and lay the seeds on a baking sheet. Add a teaspoon of oil, a sprinkling of salt and pepper or any other spices you'd like to use.
Let the seeds toast for about 20 minutes or so. Peek on them in the oven, and when they're brown and toasty, they're done!
When cool, store them in an airtight container for a week or so. Add them to salads, hot cereal, or on top of homemade rolls.
I love fresh pumpkin seeds xD
ReplyDeleteUnfortunately this time around we didn't really keep them-Maybe I should have, but I didn't know when I'd be able to get to it.
Next time!