Scarves, boots, squash and cinnamon. These are the signs that fall is here. But let’s not forget about an oh-so-good crispy snack: roasted pumpkin seeds.
Sure, you can purchase pumpkin seeds at the store, but they just aren’t the same as the kind you scoop out of a pumpkin and roast yourself. This is a once-a-year snack that I look forward to each Halloween. The seeds are why I carve pumpkins instead of painting them!
The process and recipe are incredibly simple, plus it is a great way to use up what would otherwise go to waste. I had planned on taking great photos of the finished seeds, but there were only a handful left after my family gobbled them up! -So you’ll have to do with photos of the hot seeds on the pan!
Roasted Pumpkin Seeds
All you need:
2 cups pumpkin seeds.
1 tablespoon garlic-infused oil
Salt to taste
All you do:
1. Preheat oven to 325 degrees F.
2. Separate pumpkin seeds from membranes and wash thoroughly with water. Dry (overnight is best).
3. Coat with garlic-infused oil and sprinkle with salt.
4. Spread out on a foil-lined baking sheet and place in oven for 45 minutes stirring every 15 min.
This post was originally published October 2013.
This method of roasting pumpkin seeds is a great snack – very morish with the salt . Normally I do it with sunflower seeds, looking forward to giving this a shot.
Reblogged this on This RD Eats!.