Roast Pumpkin Seeds Recipe

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This recipe for Roast Pumpkin Seeds is from The Siegel Family Cookbook , 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: Miscellaneous

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 300º 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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Roast Pumpkin Seeds Recipe

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