Roasted Pumpkin Seeds
My Dad would make pumpkin seeds for us every year. I would watch him as he sat by the kitchen table, carving the pumpkin and scooping out the seeds. It was a family tradition.
These are so easy to make and it only takes 10-12 minutes in the oven. They come out a light golden brown and ready to serve. Sometimes I would peel them and other times I would just eat them with the seed shell on. In my opinion, the seed shells from the smaller sugar pumpkins are not as thick and easier to eat, but I do prefer eating just the seeds.
[lt_recipe name=”Roasted Pumpkin Seeds” print=”yes” ingredients=”1/2 cup pumpkin seeds;1 teaspoon olive oil;Kosher Salt;” ]Scoop out the seeds from any pumpkin.;;Place them in a colander.;;Wash off any pumpkin flesh that may still be on the seeds.;;Let dry or pat dry with a paper towel. They will stick to the paper towel, but they easily fall off into a bowl.;;In a small bowl, toss the pumpkin seeds in the olive oil.;;Evenly spread them on a baking sheet lined with either a silpat or parchment paper. ;;Sprinkle with kosher salt.;;Bake at 350 degrees Fahrenheit for 10-12 minutes or until they lightly toasted. Watch closely so they do not burn.<br><br>Note: I use a sugar pumpkin for this.[/lt_recipe]
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