November 3, 2010

Toasted Pumpkin Seeds

This is such an easy thing to do, especially after gutting a pumpkin over the weekend for Halloween. Most likely, you've tossed those pumpkin guts already, but maybe you're going to be roasting a pumpkin soon for pies or other scrumptious pumpkin goodies.  They're great for topping soups (especially pumpkin or butternut squash bisque) and just for plain snacking. 
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.

1 comment:

  1. I love fresh pumpkin seeds xD

    Unfortunately 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!


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