Roasted Pumpkin Seeds 

Nothing says October better then pumpkin patch picking. And with all the pumpkin carving, what better time is there to cook some roasted pumpkin seeds?

Below I have created a step by step recipe on how to make the perfect roasted pumpkin seeds.
Ingredients

  1. 1 Pumpkin
  2. Salt
  3. Olive Oil

Prep Time: 10 minutes

Cook Time: 30 minutes (depending on your ideal crispiness)

Before we get to cooking the pumpkin seeds, you first want to pick the perfect pumpkin out. Weather you get it from your local market or from a pumpkin patch any pumpkin will do!

Once selecting your perfect pumpkin out, you then want to cut around the stem of the pumpkin and take out all the pumpkin guts and seeds inside. I like to put mine into a strainer or a bowl to keep things clean!

After you have gathered all the seeds, rinse them off under a tap in a strainer to get all the stringy pumpkin goop off of the seeds.

Next, lay the seeds on a paper towel to dry and grab two bowls – one filled with olive oil and one with salt. 

Once the pumpkin seeds are dry, put them into the bowl of olive oil and mix it around – I prefer to use my hands! After all the seeds are covered in the olive oil, put them into the bowl of salt and mix the seeds around some more.

After the seeds are covered in salt, you then can place them onto a sprayed cooking pan and preheat the oven to 300 degrees Fahrenheit.

As you are waiting for the oven to heat up, spread the seeds evenly on the cooking pan – make sure none are overlapping. 

Once they are nicely spread out, pop them in the oven and set a timer for 15 minutes.

After those 15 minutes are up, take the pan out and flip the seeds into the other side so they are evenly cooked.

Put them back into the oven for another 15 minutes. 

Once that final timer rings, take out our pumpkin seeds and taste if they are cooked and salted to how you wish. If they are, take them off the pan onto another dish, sit back and enjoy the tasty seeds!

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-ARR

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