Since everyone is carving their pumpkins right now we were delighted to see that our sweet
friend MommaDrool had posted her recipe and instructions for Roasted Pumpkin Seeds along with a few variations! Happy Carving (and Roasting!)
Roasted Pumpkin Seeds
1) Preheat oven to 300 degrees F.
2) Separate the pumpkin seeds from the pulp and rinse the seeds in a colander. Shake off the excess water.
3) Oil a baking sheet. Spread the seeds in a single layer on the sheet. Roast in the oven for 30 minutes to dry out the seeds.
4) Remove the seeds from the oven and toss with olive oil, salt, and pepper (or additional spice flavors). Return to the oven and bake an additional 20 minutes, until crisp and golden. Enjoy!
Here are some yummy flavor combinations that She found in Food Network Magazine this year:
Sweet
Toss with cinnamon and sugar (do not use salt in step 4).
Indian
Toss with garam masala; mix with currants after roasting.
Spanish
Toss with smoked paprika; mix with slivered almonds after roasting.
Italian
Toss with grated parmesan and dried oregano.
Barbecue
Toss with brown sugar, chipotle chile powder and ground cumin.
About Kim:
I have been blessed with 2 beautiful kids, one funny little girl & one sweet little boy. They are always the best part of my day. I’m also the luckiest gal in the world because I am married to my soulmate, the kindest and most selfless man I know.
Like this? You can find many more droolicious recipes over at her site, “2 Little Chicks”
