With Halloween just behind us and Thanksgiving ahead of us, many of us are cutting up pumpkins for carving and using in recipes. One of our favorite traditions for Halloween is to carve pumpkins, drink hot apple cider, and roast our pumpkin seeds.
- Raw Pumpkin Seeds
- Garlic Powder, Cinnamon and Sugar, Seasoned Salt and Cracked Black Pepper, or Italian Seasoning and Parmesan Cheese (optional)
This recipe is really delicious and simple to do. The best part is you can flavor your seeds with whatever you like!
Preheat your oven to 250°. Start by taking all the pumpkin seeds out of your pumpkin(s).
Rinse your seeds under cold water, removing any additional pumpkin strands and pulp you find. Dry the seeds.
Melt about 2 tablespoons of butter for each cup and a half of seeds you have. (This year I added extra butter to see if they would taste any different/better, but really all it did was take it longer to bake!) Toss the butter in with your rinsed seeds.
Spread your buttered seeds in a single layer onto a cookie sheet lined with foil. If you have a lot of seeds you may need to spread them out on two sheets.
Add your seasonings and toss to coat. I add salt and garlic powder to mine. Other ideas for seasonings are cinnamon and sugar, Italian seasoning and Parmesan cheese, seasoned salt and cracked black pepper.
Bake in the oven for 20 – 30 minutes depending on a number of seeds you have. I like to check them every 10 minutes, giving them a quick stir each time as well. Bake them until they are toasted and golden brown.
These don’t last long in our house, but you can store them for about two weeks in an airtight container.
Roasted Pumpkin Seeds
- Raw pumpkin seeds
- 2 tablespoons butter
- Salt and/or pepper to taste
- Preheat oven to 250 degrees.
- Bake in the oven for 20 - 30 minutes depending on a number of seeds you have.
You can add garlic salt; cinnamon and sugar; Italian seasoning with Parmesan cheese; seasoned salt with cracked black pepper; or any other flavor combination before baking.
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