Roasted Pumpkin Seeds
By mommaowls on November 16, 2012
Every year after the pumpkin has been carved, I love roasting our pumpkin seeds. They make a great snack and have so many health benefits!
Before you can roast them, you will need to wash all the orange "goo" off your seeds. Wash them in the sink using a strainer. Then lay them out on a towel to dry, changing the towel a few times until seeds are mostly dry. Then spread seeds out on a cookie sheet to completely dry out. If you don't roast them right away, store in a paper bag or something that "breathes." You can also store them in the freezer or refrigerator. I made the mistake once of sealing mine in a Ziploc bag, and they started to mold.
Here is the recipe I use from www.allrecipes.com.
- 1 1/2 cups raw pumpkin seeds
- 2 tsp. butter, melted
- Pinch of salt (I use more than a pinch)
- Preheat oven to 300 degrees.
- Put seeds in a large bowl and toss with the melted butter and salt.
- Spread seeds in a single layer on a baking sheet. Bake for about 45 minutes or until golden brown. Stir occasionally while seeds are baking.
Amber Tincher and Amy Leckrone
Co-founders Camp Mommawatchi