Snacks > Halloween > Roasted Pumpkin Seeds >
Roasted Pumpkin Seeds
1 large pumpkin
1 quart water
2 TBS salt
2 C pumpkin seeds
1 TBS vegetable oil or unsalted butter (melted)
Pull seeds from the pumpkin, separating them from as many of the "spaghetti" strings as possible. Pick through the seeds and remove any cut or marred seeds. Preheat the oven to 250-degrees F. In a large pot, bring the water and salt to a boil. Add the seeds and boil for ten minutes. Drain, and then spread seeds on a kitchen towel or paper towel. Pat dry. Place the seeds in a bowl and toss with oil or melted butter, and then spread evenly on a large cookie or baking sheet. Place pan in the preheated oven and roast for thirty to forty minutes (stirring about every ten minutes), until crisp and golden brown. Cool the seeds. Shell the seeds before eating.
Note: If you want to keep the seeds until ready to eat, store in air-tight containers or zip seal plastic bags and refrigerate.
*Pumpkin Seeds (shelled) image (C) Geoff Lane (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map