What You'll Need
Pumpkin Seeds from 2, Medium Pumpkins (about 2 cups)
Olive Oil
Coarse Salt
How to Make
- Heat oven to 350 degrees.
- Rinse seeds thoroughly, to remove all the pumpkin bits.
- Spread pumpkin seeds, evenly over baking sheet.
- Drizzle a generous (but don't go crazy) amount of olive oil over seeds.
- Sprinkle salt (about 1/2 Tbs) over seeds; stir and spread to ensure coverage; repeat.
- Bake for about 10 mins. ; stir to flip seeds; bake for an additional 15-20 mins (until they begin to turn golden.)
- Let cool & enjoy!
Happy fall!
Craft.Rock.Love,
Vickie
I found a tip online that I used - its better to simmer them slightly in water first - it removes all of the extra floaty bits, and makes them more crisp in the oven, and easier to get to the meat.
ReplyDeleteI actually don't do it that way on purpose. I eat the shell, because they're delicious. They get super crisp, baked this way. :)
ReplyDeleteI made your chili for the second time yesterday for Halloween. My husband claims it is the best recipe of our 17 years together-thanks Vickie!
ReplyDeleteI need to find out if I can bake my Cinderella pumpkin seeds. I purposefully bought a few different varieties of pumpkins this year so I can try and re-seed them in my garden next year but I wonder if I can eat the seeds on all my Franken-gourds or if I can only eat certain varieties. Time for me to do some research!
ReplyDelete