Sunday, October 14, 2012

Savory Sunday-Roasted Pumpkin Seeds



This past weekend, my friend Mandy had a pumpkin carving party at her house.  I haven't carved a pumpkin in eons, but it was really fun!  She graciously picked through all of the pumpkin goo to save the seeds for me to roast.  What a good friend!



Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds, thoroughly rinsed of their pumpkin guts
1 tablespoon garlic power
1 teaspoon paprika
2 teaspoons Kosher salt
1 teaspoon olive oil

Preheat oven to 350 degrees.  Place a sheet of parchment paper onto a cookie sheet, preferably with sides (a jelly roll pan), it will keep the seeds from zinging off into the bottom of your oven.  In a medium sized bowl, mix together pumpkin seeds, olive oil, garlic powder, paprika, and salt.  Spread seeds onto cookie sheet.  Bake for about 35 minutes, occasionally stirring the seeds.  You want the seeds to be totally dried out and crunchy.

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