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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Pumpkin Seeds Recipe

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This recipe for Roasted Pumpkin Seeds is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 to 1 tsp Salt,
1 tbsp Butter or Olive Oil
1 1/2 cups fresh pumpkin seeds
Directions:
Directions:
Preheat oven to 350°F.

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter or olive oil, coating thoroughly. Add salt.

Spread seeds in one even layer across an un-greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Halloween is a favourite holiday where pumpkin carving often becomes a popular activity with friends. Collecting the seeds and making a healthy treat on the side is a neat little trick that I wanted to share.

 

 

 

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