Ingredients:
- One medium sized pumpkin
- Salt
- Olive oil
Directions:
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
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Very Yummy! |
2 comments:
Hello! Good to 'see' you. I've made roasted pumpkin seeds before but not this way...I'm just going to have to give this a try when we cut open our pumpkins! Thanks for sharing. I hope you and yours are having a wonderful day.
Maura :)
I wondered if anybody but me ate the entire seed. It's too much trouble for me to try to crack open and just eat the insides!
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