After readying your pumpkin for carving, don't toss the seeds! Bake them into a fresh Autumn treat that's so yummy, it won't last long! Just separate the seeds from the pulp, place in a colander, and give them a quick wash. Here is an easy recipe for sweet or savory roasted pumpkin seeds.
Sweet Seasoning Mix
Ingredients:
- 1 cup pumpkin seeds
- 1 tablespoon butter
- ¼ tsp vanilla
- 1 tbsp sugar
- 1 tsp cinnamon
- ½ tsp salt
Spicy Seasoning Mix
Ingredients:
- 1 cup pumpkin seeds
- 1 tbsp olive oil
- 1 tsp cayenne
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Cajun seasoning (optional)
Directions:
- Bring a pot of water to a boil.
- Add pumpkin seeds and boil for 10 minutes (boiling softens the shells and plumps up the seeds making the toasted seeds crisp and not tough).
- Dry fresh pumpkin seeds for 24 hours by laying on baking sheet at room temperature with good circulation.
- Heat oven to 350°F
- Toss seeds with flavor profile ingredients.
- Spread on baking sheet in a single layer. If making both recipes, keep separate on baking sheet (or mix them if you like a surprise in each bite!)
- Bake for 10 minutes, rotate sheet, and bake another 5 minutes until golden brown and crisp.