"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Roasted Pumpkin Seeds Recipe

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This recipe for Roasted Pumpkin Seeds, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cornwell
Added: Wednesday, October 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pumpkins
Salt
Butter
Seasoned Salt
Tin Foil (optional)

Directions:
Directions:
Clean out and carve your pumpkins. Separate the seeds from the stringy fibers and membrane as much as possible. Soak the seeds in a bowl with water and lots of salt. Stir to dissolve salt. Cover the bowl and place in refrigerator for at least 3 days. (You can soak the seeds longer than 3 days if you want). This will allow the salt to penetrate the seeds.

Preheat oven to 250. Drain the water from the bowl. In a separate bowl, melt some butter in the microwave. (Melt enough butter to coat all the seeds). Stir melted butter with the seeds.

I generally line a cookie sheet pan with tin foil for easy clean up, or place the butter coated seeds directly onto a cookie sheet to bake in. Sprinkle seasoned salt on the butter coated seeds.

Bake at 250 oven for at least 1 hour and 20 minutes. Seeds should by dry, crunchy and a nice golden brown roasted color. More bake time may be needed. Enjoy.

Personal Notes:
Personal Notes:
A wonderful fall Halloween treat that has been a tradition with Kaleigh, Ashley and Travis. They all love them. HINT: I have found that smaller pumpkins tend to have more seeds than large pumpkins.

 

 

 

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