Save those seeds
October 13, 2009
St. Charles County
Big goopy mess after carving that pumpkin, eh? Great!
Once you poke through the glop and glean the seeds, you’re on the way to a tasty snack.
For an unexpected, seasonal surprise, toss the roasted goodies in a salad. Yummy and good for you.
Roasted Pumpkin Seeds
Preheat oven to 300 degrees.
Quickly rinse and dry about 2 cups of pumpkin seeds.
Mix the seeds with 1 teaspoon of salt and 2 tablespoons of oil.
Now, choose a flavor:
Sweet with a kick:
Add ¼ cup sugar and ½ teaspoon cayenne pepper.
Curried:
Add 1 tablespoon curry powder.
Onions and garlic:
Add 1 tablespoon garlic powder and 1 teaspoon onion powder.
Sugar and spice:
Add 2 teaspoons cinnamon and 1 tablespoon brown sugar.
After stirring in the additional spices spread the seeds on a baking sheet and bake for about 30 minutes, stirring occasionally.
Allow to cool and salt to taste.
Copyright 2009 Neighbors About Town
