Roasted Pumpkin Seeds
Prep the seeds while you carve your pumpkin, but once they're dry you can set them aside and roast them later. Just store them in an airtight container for up to a week. They must be completely dried before storage, though, or else they will get moldy. You can change the seasonings to whatever you want and I have some ideas listed below.
Ingredients
- Seeds from one pumpkin prepped
- 2 teaspoons butter melted
- pinch salt R more to taste
Instructions
Seed Prep
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To prep the seeds, remove them from the pumpkin and put them in a large bowl. Tun water over them, swishing them around with your fingers to get rid of any extra pumpkin pulp. Drain the excess water.
Repeat the process two more times until all the seeds are clean. Then rinse them again on cold water, in a colander.
Dry the seeds on a paper towel until they are as dry as you can make them. Use immediately or store in an airtight container for up to 1 week.
Seed Roasting
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Preheat the oven to 300℉ and line a baking sheet with parchment paper.
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In a large bowl, toss the clean, dry seeds in butter and the salt or other seasonings you prefer .
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Arrange the seeds on the baking sheet in one, even layer. Bake until golden brown, about 40-45 minutes. Serve immediately.
Recipe Notes
You can change the seasonings however you want.
- For savory seeds, try garlic salt, paprika, cumin, black pepper, chili powder, ranch dressing, curry powder, or cayenne pepper.
- For sweeter seeds, try maple syrup, cinnamon, brown sugar, honey, apple pie or pumpkin pie spice, or even chocolate powder.
