Saturday, October 13, 2012
It's my favorite time of the year. There is a chill in the air, the leaves are turning and there are pumpkins everywhere. Don't forget to save the seeds when you are carving your jack-o-lantern. Roasted pumpkins seeds are a simple and super tasty treat!
Toasted Pumpkin Seeds
Pumpkin seeds, from 1 - 2 large pumpkins
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt, or to taste
1. Rinse the pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Drain and pat dry with paper towels.
2. Place the pumpkin seeds in a medium bowl and add the olive oil and salt. Stir to coat.
3. Add the seeds to a baking sheet and spread out in a single layer. Bake at 325° F until toasted, about 45 minutes, stirring every 15 minutes.
4. Let cool and store in an air-tight container or enjoy immediately!