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Roast Pumpkin Seeds Recipe

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This recipe for Roast Pumpkin Seeds, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups pumpkin, or squash seeds
1 1/2 tsp. salt
1 1/2 T. vegetable oil

Directions:
Directions:
Separate seeds from fiber. Rinse and pat dry. Sprinkle salt on rimmed cookie sheet. Arrange seeds on salt in single layer. Drizzle with oil. Bake at 300 for 45 to 50 minutes or until crisp and brown, stirring occasionally. Cool and store in dry place.
Microwave method: Rinse seeds in water to clean away fibers. Pat dry. Spread 1 cup seeds, at a time, in a glass pie plate. If desired, sprinkle lightly with salt. Microwave on HIGH power 4 to 7 minutes, or until seeds are crisp, stirring after each minute. Rest 5 minutes. Check and add more cooking time, if needed.
Yield: 1 medium pumpkin makes about 2 cups seeds.

 

 

 

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